Recipe Description
Le Meridien’s executive sous chef Mohd Budiman Bistari never misses a chance to prepare his Braised Bahmia Lamb Shank for his family each year.
“This is a two-part dish, as you have to prepare the lamb shanks and marinate them first while the gravy is prepared separately,” said Mohd Budiman.
He also cooked a chickpea and eggplant puree, as a healthier starch alternative, with an optional side of organic vegetables.
“You can use fillets for the meat portion, but it is better to get the shanks, because the bone marrow and collagen really add flavour to the stock,” said Mohd Budiman.
“My family doesn’t mind the variations to the dish as long as the main taste from the tomatoes is there, plus they also enjoy the occasional surprise such as the sweet fruits in the Bahmia gravy,” he added.
Recipe Ingredient
- 140g lamb shankfour portions
- 150ml corn oil
- 100g red onions, sliced
- 100g garlic, sliced
- 50g old ginger, sliced
- 150g fresh tomatoes
- 60g local celery leaves, daun sup
- 100g cinnamon cardamom, star anise
- 50g turmeric powder
- Salt and pepper to taste
- For Bahmia Gravy:
- 200g ghee
- 100ml corn oil (optional)
- 200g red onions, sliced
- 100g garlic, sliced
- 100g shallots, sliced
- 5g star anise
- 3g cardamom
- 5g cinnamon sticks*
- 1 screwpine leaf pandan
- 30g fennel powder
- 100g coriander powder
- 50g cumin powder
- 40g turmeric powder
- 50g chilli powder
- 60g red chilli, sliced
- 40g green chilli, sliced
- 30g coriander leaf
- 30g local celery (daun sup)
- 200g fresh tomates
- 100g tomato paste
- 100g dates
- 50g raisins
- 50g apricots
- 250g evaporated/low fat (or substitute with almond or macadamia nuts milk)
- 300ml vegetable stock
- 20g curry leaves
- salt to taste
- pepper to taste
Instructions
- For Lamb Shank:
- Saute all the vegetables until aroma rises, then add spices.
- Season to taste, then blend the ingredients into a paste.
- Marinate the lamb shanks in the paste for five hours, and place in refrigerator.
- For Bahmia Gravy: *Do not grind
- Remove the lamb shanks from the fridge and let it sit for a while. Saute vegetables with ghee and corn oil until aromatic, then add pandan leaf
- Throw in all the spices and keep stirring until spices are cooked, then add the chilli, coriander, local celery and tomatoes and keep stirring until a paste is formed.
- Add stock, curry leaf and milk and bring to a boil.
- Season to taste and reduce the flame.
- Add the lamb shanks, cover the pot and braise in an oven at 150°C for two hours OR if using a gas stove, let it sit on low flame for between two hours and 30 minutes and three hours, stirring occasionally.