CHEF HISHAM JAAFAR Kerutub Glazed Lamb Ribs
- Prep time 5Min
- Cook time 1Hr
- Technique Roast, Pan Fry / Saute
- Meat Lamb
- Cut Ribs
- Serves 3
Australian Grass-fed Lamb Ribs coated in Kerutub rub and slow cooked for 24 hours.
Ingredients
- 7kg Australian Lamb Flap, trimmed
- 50g Shallot, chopped
- 200ml Budu (anchovies sauce)
- 5g Cinnamon sticks
- 5g Whole cloves
- 150ml Coconut milk
- 5g Coriander seeds
- 2g Fennel seeds
- 20g Galangal, chopped
- 25g Garlic, chopped
- 20g Fresh ginger, chopped
- 10g Lemongrass, chopped
- 2g Whole star anise
- 3g Green cardamom pods
- 50g Tamarind paste
- 80g Kerisik (toasted coconut paste)
- 3g Cumin seeds
- 3g Nutmeg
- 5g Black peppercorns
- 10g Dried chillies (soak, boiled, seedless)
- 10g Fresh turmeric
- 100g Onions, chopped
- 25g Gula Melaka
- 80ml Corn oil
- 500ml Water
- Salt to taste
Method
-
Preheat the oven cooking over very low heat and humid 80°c/50%.
-
For the “Kerutub” rub heat up a sauce pan pour in oil sweat onion and shallot till caramelized add in cinnamon stick, whole clove, cumin seed, green cardamom seed, fennel seed to fragrant.
-
Then add garlic, galangal, ginger, turmeric and dried chilli continue stirring until all this mixture will form to a thick rich paste.
-
Lastly season with salt, black pepper, gula Melaka thicken with coconut milk.
-
On a baking grill coat the lamb with the kerutub rub paste and place in the preheated oven slow roast for 24 hours.
-
Using pastry brush glazed the lamb with the Kerutub paste every 4 to 5 hours.
-
Once the lamb have cooked remove from oven wrap in aluminium foil and leave it for 30min to preserve the moisture.
-
Slice and serve with kerisik, budu tamarind jus to enhance the flavour.
