CHEF JASON MANSON Lamb Pansuh
- Prep time 1Hr, 40Min
- Cook time 10Min
- Technique Roast
- Meat Lamb
- Cut Leg
- Serves 3
Lamb leg cubes, marinated with aromatic herbs and stuffed into bamboo, then steamed and served with fragrant rice for a tender and flavourful dish.
Ingredients
- 500g lamb leg, cubed
- 2 stalks of lemongrass, finely chopped
- 2 cloves of garlic, finely chopped
- 3cm piece of ginger, finely chopped
- 20g Daun Kesom (Vietnamese coriander), finely sliced
- 1 stalk of Bunga Kantan (ginger torch), finely chopped
- 50g Cassava leaves, finely chopped
- 10g Salt
- 5g Pepper
- 100ml Water
- 1 Buluh lemang (Bamboo), 6-inch size
Method
- Fill the bamboo with water for at least 30 minutes to 1 hour to clean it and ensure the bamboo absorbs water easily. Set aside.
- In a mixing bowl, combine the lamb cubes, lemongrass, garlic, ginger, Daun Kesom, Bunga Kantan, cassava leaves, salt, and pepper. Mix everything well.
- Once the ingredients are properly mixed, stuff the mixture into the bamboo that was cleaned earlier. Fill the bamboo nearly to the top and cover the open end with some cassava leaves.
- Set the combi oven to steam-bake mode at 180°C and cook for 45 minutes. Make sure the bamboo is positioned upright in the oven.
- Once cooked, carefully remove the cassava leaves covering the top part of the bamboo into a bowl. Serve the dish with steamed fragrant rice.
