CHEF SOON PAU VOON Lamb Shank Braised in Spicy Tamarind Sauce
- Prep time 5Min
- Cook time 3Hr
- Technique Stir Fry
- Meat Lamb
- Cut Shank
- Serves 2
This slow-cooked roast lamb shank, flavoured with a rich spice paste, tamarind, and palm sugar, is a tender, aromatic dish served with a garnish of fresh torch ginger flower.
Ingredients
- 2 lamb shanks
- 20g Palm sugar
- 10g Polygonum leaves (daun kesum)
- 100ml Tamarind juice
- 2L Brown stock
- 5 Kaffir lime leaves (daun limau purut)
- 1 Torch ginger flower (bunga kantan)
- Salt and palm sugar, to taste
SPICE PASTE
- 30g Garlic
- 20g Galangal
- 50g Dried chillies, soaked in warm water and seeds removed
- 150g Shallots
- 2 Stalks lemongrass
- 1 Torch ginger flower (bunga kantan)
Method
- Season the lamb shanks with salt.
- In a cast iron pot, heat oil over medium heat and sear the lamb shanks. Once browned, remove the lamb and set aside.
- Sweat the spice paste over medium heat until fragrant. Add the seared lamb shanks and tamarind juice into the spice paste.
- Add the brown stock, polygonum leaves, kaffir lime leaves, and palm sugar, then stir well.
- Cover with a lid and finish cooking in the oven for 3 hours (or until the lamb shank is tender) at 180°C.
- Adjust the seasoning with salt and palm sugar to taste.
- Garnish with finely sliced torch ginger flower.
