Lamb shank withe sauce makadamia

Braised Bahmia Lamb Shank

140g lamb shank (four 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

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.

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 screw pine (pandan) leaf
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 tomatoes
100g tomato paste
100g dates
50g raisins
50g apricots
250ml evaporated/low-fat milk (or substitute with almond or macadamia nuts milk)
300ml vegetable stock
20g curry leaf
Salt and pepper to taste

*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.