CHEF BOB ADNIN Aussie Lamb Kebabs
- Prep time 30Min
- Cook time 1Hr
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Leg
- Serves 5
A fragrant and rich hot pot made with tender lamb leg, spiced with cinnamon, star anise, and coconut milk, served with potatoes and tomatoes.
Ingredients
- 1kg lamb leg, cut into small pieces
- 1 packet meat curry powder
- 1 box coconut milk (santan)
- 2 tomatoes, cut into small pieces
- 3 potatoes, cut into small pieces
- 1 tsp salt
- 3 cinnamon sticks
- 3 star anise
- 3 cloves
- 2 cups water
- ½ tsp white pepper
Lamb Marinade:
- 1 large red onion, ground into a fine paste
- 1 large red onion, sliced
- 3 cloves garlic, ground into a fine paste
- 1 red chilli, sliced and ground into a fine paste
- 1 small piece ginger, ground into a fine paste
Method
- Marinate the lamb with the lamb marinade ingredients for at least 30 minutes. Set aside.
- Heat oil in a pot and fry the sliced red onions, cinnamon sticks, cloves, and star anise.
- Add the marinated lamb to the pot and stir-fry until fragrant.
- Pour in the coconut milk (santan) and then add the water into the pot. Cover the pot.
- Add the potatoes and tomatoes, and stir in the salt and white pepper to taste.
- Serve hot with white rice.
