Chef Karim Australian Lamb Ribs Kerutuk

  • Prep time 10Min
  • Cook time 1Hr, 30Min
  • Technique Stew, Pan Fry / Saute
  • Meat Lamb
  • Cut Rack
  • Serves 4

Chef Karim's Ramadan and Raya Recipe: Australian Lamb Ribs Kerutuk


  • 500 g Chilled Australian Lamb Racks, cut into individual cutlets
  • 4 tbsp Vegetable oil
  • 2 nos Cloves
  • 2 nos Star anise
  • 2 nos Cardamom pods
  • 5 cm Cinnamon stick
  • 2 nos Pandan leaves, tied into a knot
  • 1 stalk Lemongrass, lightly crushed
  • 300 ml Coconut milk
  • 200 ml Water
  • 35 g Desiccated coconut – toasted until golden brown

For The Blended Curry Paste (Rempah)

  • 10 g Ginger, roughly chopped
  • 10 g Galangal, roughly chopped
  • 15 g Dried Chili, soaked, deseeded, and sliced
  • 150 g Onion, roughly chopped
  • 2 cloves Garlic
  • ½ tbsp Tamarind puree

Dry Fry Spice - Rempah Sangai

  • 1 tbsp Ground Coriander
  • 1 tsp Ground Fennel Seeds
  • 1 tsp Cumin
  • 10 Black Peppercorn


  • 1-2 tbsp Brown sugar
  • Salt 


  • 2 nos Kaffir lime leaves, thinly sliced
  • 1 tbsp Desiccated coconut, toasted until golden brown


  1. Blend all the Rempah Ingredients in a food processor until it forms a smooth paste.

  2. Heat up the oil in pot. Toast the dry whole spices (cloves, cinnamon, cardamom pods, and star anise) and pandan leaves for 1 – 2 minutes until oil is fragrant.  Add the blended Rempah and sauté over a medium heat for 8 – 10 minutes.

  3. Add the lamb cutlets to the spice paste and fry for 1 – 2 minutes until the meat is lightly brown.

  4. Next, add the coconut milk, water and lemongrass, until lamb is tender and the gravy has thickened (if the meat is tender but the gravy is still too thin, remove the lamb with a slotted spoon and reduce the gravy over a medium heat on the stove until you get the desired consistency).

  5. Add toasted desiccated coconut, then season with salt and brown sugar to taste.

  6. Serve with steamed rice and garnish with shredded kaffir lime leaves and a tablespoon of toasted desiccated coconut.


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