About the Dish
It’s important to cook the ribs low and slow. The meat will shrink from the bones, puffing up into soft, tender and very tasty. This savoury Kerutub rub compliments lamb brilliantly while slightly sweet glazed will leave you wanting more.
- 7kg Australian Lamb Flap, trimmed
- 50g Shallot, chopped
- 200ml Budu (anchovies sauce)
- 5g Cinnamon sticks
- 5g Whole cloves
- 150ml Coconut milk
- 5g Coriander seeds
- 2g Fennel seeds
- 20g Galangal, chopped
- 25g Garlic, chopped
- 20g Fresh ginger, chopped
- 10g Lemongrass, chopped
- 2g Whole star anise
- 3g Green cardamom pods
- 50g Tamarind paste
- 80g Kerisik (toasted coconut paste)
- 3g Cumin seeds
- 3g Nutmeg
- 5g Black peppercorns
- 10g Dried chillies (soak, boiled, seedless)
- 10g Fresh turmeric
- 100g Onions, chopped
- 25g Gula Melaka
- 80ml Corn oil
- 500ml Water
- Salt to taste
Preheat the oven cooking over very low heat and humid 80°c/50%.
For the “Kerutub” rub heat up a sauce pan pour in oil sweat onion and shallot till caramelized add in cinnamon stick, whole clove, cumin seed, green cardamom seed, fennel seed to fragrant.
Then add garlic, galangal, ginger, turmeric and dried chilli continue stirring until all this mixture will form to a thick rich paste.
Lastly season with salt, black pepper, gula Melaka thicken with coconut milk.
On a baking grill coat the lamb with the kerutub rub paste and place in the preheated oven slow roast for 24 hours.
Using pastry brush glazed the lamb with the Kerutub paste every 4 to 5 hours.
Once the lamb have cooked remove from oven wrap in aluminium foil and leave it for 30min to preserve the moisture.
Slice and serve with kerisik, budu tamarind jus to enhance the flavour.