Ingredients
Ingredients
• 1.5kg lamb foreshank
• 500g lamb kidneys
• 1L coconut cream
• 25g gula melaka (to taste)
• Salt, to taste
• Coconut oil
Kerisik
• 250g fresh shredded coconut
Rempah
• 120g Asian shallots
• 4–5 cloves garlic
• 30g ginger
• 30g galangal
• 20g fresh turmeric
• 2–3 stalks lemongrass
• 5–6 dried chillies, rehydrated
• 3 candlenuts
• 60ml water
Spices & Herbs
• 5–6 kaffir lime leaves, chiffonade
• 5 cloves
• 1 cinnamon stick
• 3 green cardamom pods
• 2g cumin seeds
• 2g coriander seeds
Cooking Method
Toast shredded coconut until golden, then pound into a fine powder for kerisik. Blend rempah ingredients into a smooth paste.
Season and sear lamb shanks until browned. In a heavy pot, toast whole spices in coconut oil, then add rempah and half the kerisik. Cook until fragrant, return lamb, and mix well. Add coconut cream, kaffir lime leaves, gula melaka and salt. Bring to a simmer, cover, and bake at 180°C for 1.5 hours.
Remove lamb, stir sauce, and loosen with a little hot water if needed, then return lamb and cook covered for another hour. Meanwhile, clean kidneys, soak in salt and ginger juice, rinse, pat dry, and sear quickly over high heat.
Return lamb to the pot, fold in kidneys, place shanks on top, and grill uncovered at 230°C for 10–15 minutes until the sauce is thick, dry, and caramelised. Finish with remaining kerisik and kaffir lime leaves before serving.
