Recipe courtesy of Ann Lian

METHOD:

  1. Preheat the oven to 220°
  2. Marinate the lamb shoulder with salt and corn flour.
  3. Then in a frying pan, add some cooking oil and fry the galangal, ginger, garlic, lemongrass, red chillies and onions.
  4. Once all cooked, use a grinder and blend the fried ingredients.
  5. Place the marinated lamb into a casserole dish with the blended ingredients.
  6. Bake in the oven at for 3 hours.
  7. Once cooked, remove from oven. Let the meat rest for 10 minutes then serve in the casserole dish with the sliced ginger flower.

 

INGREDIENTS:       

  • 600g lamb shoulder
  • Salt, to season
  • 2 tsp corn flour
  • Cooking oil
  • 2 galangal slices
  • 4 ginger slices
  • 5 garlic cloves
  • 3 lemongrass stalks
  • 4 red chillies
  • 2 red onions, sliced
  • 1 Ginger flower, sliced