About the Dish
Recipe by: Chefs Audee Cheah (Malaysia), Pele Kuah (Malaysia), Koji Azuma (Japan), Moriaki Higashizawa (Japan), Sid Choi (Korea)
- 1 Pasta dough
- 1 Lamb ravioli filling
- Lamb stock
- Lamb bones
- Mixture of mirepoix (onions, celery, carrots), diced
- 1 Lamb leg, braised
- Fried shallots for garnishing
Stuff the lamb ravioli filling in the pasta dough.
Dice up a mixture of onions, celery and carrots.
Slow-cook the lamb bones in lamb stock to thicken the flavour.
Add in the mirepoix of vegetables into the stock.
Cook the ravioli till al-dente.
For plating, pour the stock over the lamb ravioli and braised lamb leg in a bowl.
To serve, garnish with some fried shallots.