1. In a bowl, season the meat with salt and pepper and set aside.
  2. In a small pan, toast the coriander seeds, white and black pepper, fennel and cumin over medium heat for about 2 minutes. Set aside to let it cool.
  3. Into the mixer grinder’s mill jar unit, combine cooled spices with turmeric, ginger, garlic and nutmeg powder to grind at medium setting until smooth.
  4. In a heated pan with oil, toss in the spice paste, cardamom, star anise, ginger, cardamom and onions, stir frying until fragrant.
  5. To a pot of boiling water, pour in the fried paste and add in the meat. Bring the mixture to a boil, then cover and allow to simmer for an hour.
  6. After 1.5 hours, add the cabbage, carrots, potatoes and tomatoes.
  7. Simmer for another hour till tender. Adjust salt seasoning here should you need to.
  8. Serve individual shanks in bowls, pour soup and vegetables over, then garnish with fresh cilantro, fried shallots, julienned red chili, green onions and lime wedges.


  1. Into the bread pan, add in flour, butter, milk powder, sugar, salt and cold water.
  2. Then pour yeast into the yeast dispenser.
  3. Close the bread maker lid and bake bread on Rapid Bread menu.
  4. The bread will bake in 2 hours.
  5. Remove pan from bread maker when done using oven gloves, then allow to cool before slicing to serve.



  • 6 small Mutton shanks, scalded clean (about 1.5kg total)



  • 5 tbs Coriander seeds
  • 1 tbs White peppercorns
  • 1 tbs Black peppercorns
  • 2 tsp Fennel seeds
  • 2 tsp Cumin seeds
  • ½ inch fresh Turmeric
  • 30g fresh Ginger, peeled
  • ½ tsp Nutmeg powder
  • 5 cloves Garlic, peeled



  • 2 tbs Fried shallots
  • 1 stalk fresh Cilantro, sprigs
  • 1 stalk Green onions, chopped
  • 1 Lime, wedged into 4
  • 1 Red chili, julienned



  • 5 tbs Vegetable oil
  • 1 large Red onion, quartered into 4 and loosened into individual layers
  • 5 Cardamoms, bruised
  • 2 Cinnamon sticks
  • 3 Star anise
  • 1-inch Ginger, peeled and bruised
  • 3 litres Water
  • 1 quarter of a White cabbage, leaves separated
  • 200g of Carrots, large cubes
  • 300g of Yellow potatoes, large cubes
  • 1 large Red tomato, quartered
  • 4 stalks Spring Onion
  • Salt to taste



  • 280g High Gluten Flour
  • 10g Butter
  • 2 tbs Sugar
  • 1 tbs Milk Powder
  • 1 tsp Salt
  • 201ml Cold Water
  • 1 ½ tsp Yeast