Recipe from the book: For The Love of Food, by Chef Yono Purnomo. He's a 5-star Indonesian Chef in NY. He has achieved so many awards across the US. And he's like my 2nd father here.
Ingredients
Lamb chops
1/2 cup Olive Oil
1/2 tbsp. chopped shallots
1/2 tbsp. chopped garlic
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. chopped fresh basil
1/2 cup Olive Oil
1/2 tbsp. chopped shallots
1/2 tbsp. chopped garlic
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. chopped fresh basil
Indonesian Curry Sauce:
1/2 tbsp. coriander powder
1/2 tbsp. cumin
1 tsp. turmeric
2 tbsp. curry powder
2 or 3 tbsp. water
2 tbsp. chopped shallots
1 tbsp. garlic
2 tsp. Sambal Oelek (it's freshly ground chili paste available in asian grocery store)
1 tbsp. tamarind paste
1 stalk of lemon grass, pounded
2 tbsp. thinly sliced galangal or thai ginger (you can find this at any asian grocery store)
1/2 cup coconut milk
vegetable oil
1 1/2 cups coconut milk
10 kaffir lime leaves (this is very rare, I can't even find it in any asian grocery store here. You can buy online or substitute it with lemon zest)
1 cup Mango Chutney
4 cloves
1 cinnamon stick
1/2 tbsp. cumin
1 tsp. turmeric
2 tbsp. curry powder
2 or 3 tbsp. water
2 tbsp. chopped shallots
1 tbsp. garlic
2 tsp. Sambal Oelek (it's freshly ground chili paste available in asian grocery store)
1 tbsp. tamarind paste
1 stalk of lemon grass, pounded
2 tbsp. thinly sliced galangal or thai ginger (you can find this at any asian grocery store)
1/2 cup coconut milk
vegetable oil
1 1/2 cups coconut milk
10 kaffir lime leaves (this is very rare, I can't even find it in any asian grocery store here. You can buy online or substitute it with lemon zest)
1 cup Mango Chutney
4 cloves
1 cinnamon stick
Directions
1. Combine the olive oil, shallots, garlic, coriander, cumin and basil in a large bowl. Add the lamb chops and mix to coat well. Marinate for at least 1 hour.
2. Grill or broil the marinated lamb to your preferred temperature (I broiled mine on 375 F for 1,5 hour).
3. Place a pool of indonesian curry sauce on a plate and put the lamb atop the sauce. Serve with grilled or steamed vegetables and french fries.
How to make Indonesian Curry Sauce:
1. Combine coriander, cumin, turmeric and curry powder with water in a bowl and pound to form a paste. Set aside.
2. Process the shallots, garlic, sambal oelek, tamarind paste, lemon grass, galangal and 1/2 cup coconut milk in a food processor. And when it's done, mix it with the spice paste that made earlier.
3. Saute the spice paste mixture in hot oil for 3-4 minutes, stirring constantly. Add in 1 1/2 cups coconut milk, kaffir lime leaves, mango chutney, cloves, and cinnamon stick. Continue cooking to a simmer.
4. Allow to cool slightly then strain. Return to the heat and continue to simmer until the sauce coats the back of a spoon.
2. Grill or broil the marinated lamb to your preferred temperature (I broiled mine on 375 F for 1,5 hour).
3. Place a pool of indonesian curry sauce on a plate and put the lamb atop the sauce. Serve with grilled or steamed vegetables and french fries.
How to make Indonesian Curry Sauce:
1. Combine coriander, cumin, turmeric and curry powder with water in a bowl and pound to form a paste. Set aside.
2. Process the shallots, garlic, sambal oelek, tamarind paste, lemon grass, galangal and 1/2 cup coconut milk in a food processor. And when it's done, mix it with the spice paste that made earlier.
3. Saute the spice paste mixture in hot oil for 3-4 minutes, stirring constantly. Add in 1 1/2 cups coconut milk, kaffir lime leaves, mango chutney, cloves, and cinnamon stick. Continue cooking to a simmer.
4. Allow to cool slightly then strain. Return to the heat and continue to simmer until the sauce coats the back of a spoon.
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