Lamb Curry

Exquisite Taste - - Up Close & Personal -

LAMB CURRY

• 3kg lamb shoul­der

(meat cleaned and trimmed) • 8g car­damom

• 10g cumin seeds

• 15g co­rian­der seeds

• 2g cloves

• 10g long pep­per

• 5g black pep­per corns • 3g white pep­per corns

• 5g sea salt

• 15g dried whole red chilli (toast, de­seed)

Toast all the above spices and grind dry.

• 120g shal­lot

• 60g gar­lic

• 30g galan­gal

• 40g gin­ger

• 25g turmeric • 12 pieces can­dlenut

Rough chop and blend with 80g sun­flower oil. Mix with dry spice and mari­nade lamb for min­i­mum 12 hours with 2 whole sliced onions. Sauté lamb in 50g sun­flower oil.

Add:

5g cas­sia bark 4g cin­na­mon stick

4 salam leaf

1.2l fresh co­conut milk

1l chicken stock

Bal­ance flavours with 60g palm sugar and sea salt.

CONDI­MENTS

Pick­led Labu Siam

• 100g rice wine vine­gar mizkan • 60g rice wine (mirin)

• 46g white sugar

• 10g fresh green pep­per­corns • 170g dashi stock

Heat all in­gre­di­ents and pour over shaved labu siam.

Charred Baby Egg­plants

• 25g gar­lic

• 250g olive po­mace oil

• Sea salt and white pep­per

Cut baby pur­ple egg­plants length­ways. Blend gar­lic and oil to­gether. Rub over egg­plants, sea­son. Roast in oven at 200C for 12 min­utes

Whipped Tofu

• 250g firm Ja­pa­nese tofu • 10g kombu

(de­hy­drate, grind to pow­der) • 30g yel­low miso

• 15g mirin

• 30g mizkan rice vine­gar • sea salt and white pep­per

Blend all in­gre­di­ents to form may­on­naise­like con­sis­tency, keep in sauce bot­tle.

Sam­bal Ijo

• 250g large green chill­ies • 20g green birds eye chill­ies • 40g shal­lot

• 20g gar­lic

• 120g green to­mato

• 10g lime juice

• 20g white sugar

• 7g sea salt

• 3g white pep­per ground • 100g veg­etable oil

Blanch and peel to­mato, rough chop. Blanch and then rough chop chilli, gar­lic and shal­lot. Purée all in­gre­di­ents in blender and sauté un­til cooked, bal­ance and check sea­son­ing.

Gar­nish

• De­hy­drated grated co­conut • Mi­cro co­rian­der

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