by Chef Bob Aussie Lamb Shank Gulai Minang
- Prep time 0Min
- Cook time 1Hr, 15Min
- Technique Stew
- Meat Lamb
- Cut Shank
- Serves 3
Chef Bob’s Ramadan and Raya Recipe: Aussie Lamb Shank Gulai Minang
Ingredients
- 3 nos Whole Australian Lamb Shanks
- 2 litre Water
- 2 litre Lamb broth (from pre-cooked lamb shank)
- 3 tbsp Cooking oil
- 5 g Sugar
- Salt
Ingredients A
- 50 g Garlic
- 30 g Ginger
- 150 g Fresh chilies
- 230 g Red onion
- 40 g Chili padi
- 40 g Fresh Turmeric
Ingredients B
- 70 g Galangal, bruised
- 1 pc Turmeric leaf
- 3 nos Lemongrass
- 5 nos Bay leaf
- 5 nos Kaffir lime leaves
- 2 nos Dried Tamarind slices
- 5 g Coconut milk
Method
-
Cook Lamb shanks in a pressure cooker filled with 2 litre water for 45 minutes. Separate the meat from the broth and set aside.
-
Meanwhile, blend Ingredients A with a little bit of water until fine.
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In a big pot, heat up the cooking oil and add in ingredients A. Sauté till fragrant.
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Then add Ingredients B, one by one, stirring occasionally for 8-10 minutes.
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Add in bit by bit of the lamb broth, and stir for 2 minutes, then add in the pre-cooked lamb shanks. Stir well.
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Cook for 5 minutes and season with salt and sugar
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Ready to serve.
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