Lamb Stew Malaysian-Style
Source of Recipe
the web
Recipe Introduction
This Malaysian-style lamb stew is perfect for those who love a medley of Asian spices, without too much heat. It was inspired by a Malaysian friend of executive chef Mark Dowers.
List of Ingredients
# 6 shallots, peeled
# 3 tablespoons fresh galangal, peeled, coarsely chopped (see note)
# 1/4 cup fresh ginger, coarsely sliced
# 1 whole head garlic, individual cloves peeled
# 4 stalks lemon grass, bottom 3 inches of white parts only, tough outer layers removed (see note)
# 10 Thai chilies, stems removed (see note)
# 2 tablespoons vegetable oil
# 4 to 6 pounds boneless lamb shoulder, stew meat, or leg, cut into 11/2-inch chunks
# 1/4 cup lime juice, plus more to taste (divided)
# 1/4 cup rice vinegar
# 1 cup tamarind concentrate (see note)
# 65 to 70 ounces canned coconut milk (not cream of coconut; see note)
# 1 tablespoon ground turmeric
# 1 teaspoon ground coriander
# 2 teaspoons ground cumin seeds
# 1 teaspoon ground fennel or seeds, crushed
# 1 teaspoon ground cinnamon
# 12 whole star anise
# 1/2 cup fish sauce (Three Crabs brand; see note)
# 1/2 cup sweet soy sauce, plus more to taste (divided; kecap manis; see note)
# 8 kaffir lime leaves (see note)
# 6 cups cooked jasmine or basmati rice as accompaniment (2 cups uncooked)Recipe
Preheat oven to 375 degrees.
In a food processor fitted with steel blade, place shallots, galangal, ginger, garlic, lemon grass and chilies. Process until smooth. Set aside.
Preheat 2 Dutch ovens or heavy skillets on medium-high heat. Once the pans are smoking, add the oil, heat until hot. Divide lamb between skillets, sear until brown. Remove to a large bowl. Drain all but 1 tablespoon of accumulated fat in each pot.
In the same pots, over medium heat, divide the shallot-ginger mixture. Saute until fragrant, then dividing between the two pots, add 1/4 cup lime juice, rice vinegar and tamarind concentrate. Cook for 1 minute, then add the coconut milk and bring to a boil. Add the turmeric, coriander, cumin, fennel, cinnamon and star anise. Add the lamb, bring just to a boil. Place in one Dutch oven, cover with lid.
Bake for 11/2 to 2 hours, or until fork-tender. Then add the fish sauce and sweet soy sauce.
To adjust flavors, add either more sweet soy sauce or lime juice. (Editor's note: We added juice of one lime to balance the sweet soy.) Then fold in lime leaves. Refrigerate overnight.
The next day, scrape fat from the top. Reheat until hot through. Serve with jasmine or basmati rice. Note: These items can be found in Asian stores. Note: The original recipe called for 6 cans of coconut milk, most of which come in 131/2- to 14-ounce cans. We used 31/2 cans of 19-ounce Mae Ploy, which created more than enough sauce.
-- From Mark Dowers, executive chef, and Jamie Meseth, sous-chef, Caprial's Bistro second place, professional division 2003 Canby Flock and Fiber Festival
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