Lamb Curry
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