CHEF ALI GHZAWI Lamb Shank Rendang with Coconut Flake
- Prep time 5Min
- Cook time 45Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Shank
- Serves 3
This rich and aromatic lamb shank Rendang, simmered with a fragrant spice paste, coconut milk, and palm sugar, is a tender and flavourful dish best served with lemang, ketupat, or rice.
Ingredients
- 2 lamb shanks
- 2 Cinnamon sticks
- 4 Cloves
- 3 Star anise
- 5g Cardamom pods
- 150g Coconut milk
- 100g Desiccated coconut
- 10g Turmeric leaves
- 100g Coconut oil
- 120g Palm sugar
- Salt, to taste
RENDANG PASTE
- 180g Red onion
- 30g Garlic
- 30g Galangal
- 30g Fresh ginger
- 20g Turmeric root
- 20g Lemongrass
- 20g Bird's eye chillies (chili padi)
- 80g Chilli paste
- 70g Grated coconut
- 15g Ground coriander
Method
- Blend and grind the Rendang paste in a food processor until it reaches a paste-like consistency.
- Heat a pot and add coconut oil. Sear the lamb shanks first.
- Add the cinnamon sticks, cloves, star anise, and cardamom pods. Stir, then add the Rendang paste. Sauté until the raw spice smell dissipates.
- Add the coconut milk and palm sugar, stirring to mix well. Leave to simmer on a low-medium heat until the meat begins to cook.
- Add the turmeric leaves and desiccated coconut, then season with salt. Continue cooking on a low flame for 30-45 minutes.
- Stir at intervals, cooking until the gravy darkens, dries up, and the lamb is tender.
- Serve the lamb shank Rendang with lemang, ketupat, or rice.
