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
HOT POT
Ingredients
- 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
RENDANG PASTE
- 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
Method
- Blend and grind the Rendang Paste in food processor till it turn into a paste like consistency.
- Heat a pot put coconut oil and sear the lamb shank first.
- 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.
- Add coconut milk and palm sugar, stir to mix well and leave to summer on low -medium flame till the meat start getting cooked.
- hrow the turmeric leaf, coconut flake then add salt, cook on low flame 30-45 minutes.
- Continue cooking, stirring at intervals, till the gravy becomes dark brown in colour, dries up and the meat is soft and tender.
- Lamb shank rendang is ready serve with lemang, ketupat or rice.
