Thursday, November 3, 2011

Recipes sharing - Spicy Lamb Shank Stew - Masak Berempah Daging Betis Kambing

Someone called me up and suggested to me about sharing some recipes in my blog. I guess they may be tempted to see at the photos that I posted. I think there is no offence in sharing recipes with them, all of you are most welcome to try some of the recipes your own at home. Here for my first recipe posting is on lamb - Spicy Lamb Shank Stew - Masak Berempah Daging Betis Kambing. It will be good for this festive occasion - Eid Mubarak. For the benefit of all viewer I will write the recipes in bilingual "English and Malay"




Spicy Lamb Shank Stew - Masak Berempah Daging Betis Kambing

4 nos. Lamb Shank
4 ketul Daging betis kambing

5 nos Ripe Tomatoes – diced
5 biji Tomato masak – didadu

3 nos Onion – diced
3 biji Bawang besar – didadu

5 pips Garlic – chopped
5 ulas Bawang putih – dicincang

3 cm Ginger – chopped
3 sm Halia – dicincang

4 tablespoon Tomato paste
4 sudu makan Tomato pes

4 tablespoon Curry powder mixture for meat – dilute with ½ cup of plain water
4 sudu makan Serbuk kari daging – bancuh dengan ½ cawan air

1 stalk Coriander leaves – roughly cut
1 tangkai Daun ketumbear – dipotong kasar

2 nos Dried apricot – small diced
2 biji Buah aprikot kering – didadu kecil

3 nos Dried prune – small diced
3 biji Buah prun kering – didadu kecil

2 nos Red chilli – seeded and small diced
2 biji Chili merah – dibuang biji dan didadu kecil

1 liter Stock
1 liter Kaldu / air rebusan daging

4 tablespoon Cooking oil
4 sudu makan Minyak Masak

Salt, sugar and pepper to taste
Garam, Gula dan Lada sulah secukupnya

METHOD / CARA
1. Clean the lamb shank and trim off the connective tissue and strain.
Bersihkan betis kambing, buangkan tisu-tisu liat dan toskan.

2. Heat a pan with a bit of cooking oil and shear the lamb shank until the outer surface turn brown.
Panaskan kuali, masukkan sedikit minyak kemudian masukkan betis kambing, masak sehingga seseluruhan luarannya menjadi perang.

3. In a thick pot, heat up 4 tablespoon of cooking oil when hot put in chopped garlic,ginger and diced onion, sauté until slightly fragrant.
Dalam periuk yang tebal panaskan 4 sudu makan minyak masak, apabila minyak panas masukkan bawang putih, halia dan bawang besar yang didadu dan tumis sehingga wangi.

4. Put in tomato paste together with curry powder mixture, sauté until slightly brown then put in diced tomato continue sautéing until sweat.
Masukkan pes tomato bersama dengan bancuh serbuk rempah, tumis sehingga sedikit garing dan kemudian masukkan tomato yang didadu tumis seketika.

5. Pour in the stock let it simmer to boil. Once boiling low down the heat and put in the lamb shank and let it simmer with low heat, covered the pot for 45 minutes to 1 hour. Occasionally check the liquid level and add in more stock if necessary.
Tuangkan kaldu/air rebusan daging biarkan mendidi dengan api sederhana. Apabila mendidih kecilkan api dan masukkan betis kambing, tutup periuk dan renehlah dengan api yang kecil untuk 45 minit hingga 1 jam. Sekali sekala buka tutup dan periksa paras cecair, tambah kaldu jika perlu.

6. Once the meat turn tender, put in the rest of the ingredients – apricot, prune, chilli and coriander leaves, continue simmering for about 20 minutes before season the stew with salt, sugar and pepper.
Apabila daging menjadi empuk, masukkan keseluruhan bahan yang lain – aprikot, prun, chili dan daun ketumbar, teruskan mereneh untuk lebih kurang 20 minit. Persakan dengan garam gula dan lada sulah.

7. Serve hot with Briyani Rice or Nan Bread.
Hidangkan panas bersama dengan Nasi Briyani atau Roti Nan.

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