CHEF HISHAM JAAFAR Kerutub Glazed Lamb Ribs
- Prep time 5Min
- Cook time 1Hr
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Breast
- Serves 3
A rich and flavourful slow-roasted lamb flap coated with a fragrant kerutub paste, served with toasted coconut paste and tangy tamarind jus.
Ingredients
- 7kg lamb flap, trimmed
- 50g shallots, chopped
- 200ml budu (fermented anchovy sauce)
- 5g cinnamon sticks
- 5g whole cloves
- 150ml coconut milk
- 5g coriander seeds
- 2g fennel seeds
- 20g galangal, chopped
- 25g garlic, chopped
- 20g fresh ginger, chopped
- 10g lemongrass, chopped
- 2g whole star anise
- 3g green cardamom pods
- 50g tamarind paste
- 80g kerisik (toasted coconut paste)
- 3g cumin seeds
- 3g nutmeg
- 5g black peppercorns
- 10g dried chillies (soaked, boiled, seedless)
- 10g fresh turmeric
- 100g onions, chopped
- 25g gula Melaka (palm sugar)
- 80ml corn oil
- 500ml water
- Salt to taste
Method
- Preheat the oven to a very low heat of 80°C with 50% humidity.
- For the "Kerutub" rub, heat a saucepan and pour in the corn oil. Sweat the onions and shallots until caramelised, then add the cinnamon sticks, whole cloves, cumin seeds, green cardamom pods, and fennel seeds. Cook until fragrant.
- Add the garlic, galangal, ginger, turmeric, and dried chillies, continuing to stir until the mixture thickens into a rich paste.
- Season the paste with salt, black pepper, and gula Melaka, then thicken with the coconut milk.
- Coat the lamb with the kerutub paste and place it on a baking grill in the preheated oven to slow roast for 24 hours.
- Every 4 to 5 hours, use a pastry brush to glaze the lamb with more kerutub paste.
- Once the lamb has cooked, remove it from the oven and wrap it in aluminium foil. Allow it to rest for 30 minutes to preserve the moisture.
- Slice the lamb and serve with kerisik (toasted coconut paste) and a tamarind jus made from the budu to enhance the flavour.
