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


  • 2 Australian Lamb Shanks
  • 2 Cinnamon stick
  • 4 Cloves
  • 3 Star anise
  • 5g Cardamom pods
  • 150g Coconut milk
  • 100g Coconut flake
  • 10g Turmeric leaf
  • 100g Coconut oil
  • 120g Palm sugar
  • Salt to taste


  • 180g Red onion
  • 30g Garlic
  • 30g Galangal
  • 30g Ginger
  • 20g Turmeric root
  • 20g Lemongrass
  • 20g Chili padi
  • 80g Chili paste
  • 70g Grated coconut
  • 15g Coriander powder


  1. Blend and grind the Rendang Paste in food processor till it turn into a paste like consistency.
  2. Heat a pot put coconut oil and sear the lamb shank first.
  3. Add cinnamon, cloves, star anise and cardamom pods. Stir and add the Rendang Paste. Sauté till the raw smell of spices is no more there.
  4. Add coconut milk and palm sugar, stir to mix well and leave to summer on low -medium flame till the meat start getting cooked.
  5. hrow the turmeric leaf, coconut flake then add salt, cook on low flame 30-45 minutes.
  6. Continue cooking, stirring at intervals, till the gravy becomes dark brown in colour, dries up and the meat is soft and tender.
  7. Lamb shank rendang is ready serve with lemang, ketupat or rice.