Wednesday, 26 September 2012

Ketjap Manis Lamb

Ketjap Manis is a much loved essential ingredient in Indonesian cooking. It's a thick, sweet, rich and syrupy soy sauce that's got an amazingly wonderful aromatic smell and taste. If you love lamb and sweet spices then this dish is definitely for you. The lamb was very tender and the ketjap manis added a delightfully different touch to it. It's just delicious!

1 5cm ginger, grated

1/3 cup vegetable oil
1.5kg boned lamb shoulder, cut into 4cm pieces

2 small onions, finely chopped
3 cloves garlic, crushed
3 coriander roots, finely chopped
1/2 tsp dried chilli flakes
1/3 cup ketjap manis
1/2 cup soy sauce
2 cups chicken stock

3 star anise
2 desiree potatoes, peeled, halved, cut into 2cm-wide slices
15 cherry tomatoes, halved
1 lime, zested, juiced
steamed jasmine rice, to serve
2 tbsp fried shallots
1/ cup coriander leaves

*Heat 2 tbsp oil  in a casserole over medium heat, then add the lamb and cook in 2 batches, turning 5 minutes or until browned all over. Remove and set aside.
*Add onions ,ginger, garlic, coriander roots and chilli flakes. Cook stirring for 5 minutes or until onions are softened. Return lamb to casserole with ketjap manis, soy sauce, stock and star anise, then bring to boil. Transfer to slow cooker and cook for 2.5 hours on high.
*Add potatoes and cook for another 30 minutes or until potatoes are tender.
*Stir lime zest and juice into casserole, then season with salt. Divide steamed jasmine rice among bowls and top with lamb and tomatoes. Drizzle some sauce and scatter with fried shallots and coriander.

 Recipe adapted from Masterchef Magazine Aug 2012

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