CHEF SOON PAU VOON Lamb Shank Braised in Spicy Tamarind Sauce
- Prep time 5Min
- Cook time 3Hr
- Technique Stir Fry
- Meat Lamb
- Cut Shank
- Serves 2
ROAST
Ingredients
- 2 Australian Lamb Shanks
- 20g Palm sugar
- 10g Polygonum leaves (daun kesum)
- 100ml Tamarind juice
- 2l Brown stock
- 5 Kaffir lime leaves (daun limau purut)
- 1 Torch ginger flower (bunga kantan)
- Salt and palm sugar to taste
SPICE PASTE
- 30g Garlic
- 20g Galangal
- 50g Dried chilies, soaked in warm water and seeds removed
- 150g Shallots
- 2 Stalks lemongrass
- 1 Torch ginger flower (bunga kantan)
Method
- Season the lamb shank with salt.
- In a cast iron pot, heat up oil over medium heat and sear the lamb shank. Once browned, remove the lamb shank and set aside.
- Sweat the spice paste over medium heat until fragrant. Add in the seared lamb shank and tamarind juice into the spice paste.
- Add in brown stock, polygonum leaves, kaffir lime leaves, palm sugar and stir well.
- Cover with lid and finish the cooking in oven for 3 hours (or until the lamb shank is tender) at 180°C.
- Adjust the seasoning with salt and palm sugar to your preference.
- Garnish with finely sliced torch ginger flower.
