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malaysian lamb stew
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January 21, 2003
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« rabbit redux | Main | ZAP 2003 »
I am a cooking machine. Who darest challenge me? Menu for tonight:
Okay, so it wasn't a "vinaigrette" -- it the persimmon chutney I made on Sunday, slightly thinned. It made a satisfactory dressing on the salad. Not spectacular, but it got the job done. Which job, in this case, is encouraging the consumption of actual vegetables, which are normally missing from our diet.
This stew is based on a fascinating recipe of James Peterson's; his version of a traditional Malaysian dish. I've never made any Malaysian-influenced food before; this was a gentle and interesting introduction, however authentic or inauthentic it may be. I enjoy it when a dish that I make is both well-received and unlike anything I've ever made before.
Ordinarily would take a bit too long to be weeknight fare, but I was home just early enough to start the lamb braising and still have everything done by 8:00.
Ingredients
3 small lamb shanks, or 1 lb lamb shoulder 5 cloves of garlic 2 cups chicken or beef stock 1 eggplant, peeled and cubed 1 14 oz. can tomatoes 1 onion 1 tbsp finely chopped fresh ginger 1 cup lentils 1 cup coconut milk 1/8 cup white wine vinegar
Curry spices
1 tsp. Cumin 1 tsp. Coriander 1/2 tsp. Cardamom 1/2 tsp. Allspice 1/2 tsp. Cinnamon
Preparation
Brown the lamb in olive oil. Add three garlic cloves, 1/2 cup of wine, and two cups of stock. Braise the lamb in a covered pot on the stovetop for two hours, skimming occasionally. Turn the shanks halfway through braising.
Saute two chopped cloves of garlic and the onion in butter in a medium-sized pot over medium heat for about 5 minutes. Add the curry spices and the ginger and saute for 5 more minutes.
Pull the lamb out of the braising liquid and set aside. Pour the braising liquid into the pot with the garlic and onions. Add the lentils, tomatoes, and eggplant. Simmer gently for 30 minutes.
Meanwhile, pull the meat off of the shank and shred it. Throw away the bones and fat.
Puree the stew in a blender and, if you like, strain it through a medium-mesh strainer. Stir in the coconut milk, the lamb, and the vinegar. Season to taste (it will likely need salt). Let sit for 10 minutes over low heat, stirring occasionally.
Take my advice: buy (or make!) some naan before you make this dish. Nothing else will do. Well, except maybe some Roti Canai.
(Just for good measure, click here for an interesting article on Indian breads of all kinds.)
January 21, 2003 in old_site, recipes, soups_stews | Permalink
