Executive Chef Hisham Jaafar of the Kuala Lumpur Convention Centre shares with us a recipe for Australian Lamb Ribs together with side dishes of Mint Bread and Honey Chilli Potatoes. The chef has 26 years of culinary experience behind him and is the head of Malaysia’s largest commercial kitchen at the Kuala Lumpur Convention Centre. He takes charge of a culinary brigade of 50 chefs and 130 kitchen hands.
“The lamb ribs are slow braised in a spiced and flavourful paratel stock in a combi oven using steamed & baked cycle at 120 C with humidity set at 80% for 2 hours,” said Chef Hisham. “They are glazed with paratel marination and chargrilled till golden brown.
“We have taken a different approach with this amazing paratel recipe. We slow braised the lamb rib to slowly break the muscle and preserve the flavour and texture. Marinate and season to taste, slow roast or grill.”
Paratel Glace Australian Lamb Ribs, Mint Bread and Honey Chilli Potatoes
Paratel Glace Lamb Ribs
- 450g whole lamb rib
- 20g cloves garlic, peeled
- 20g ginger, peeled and chopped roughly
- 2 lemongrass, chopped
- 15g fresh turmeric, peeled and chopped roughly
- 25g dried chilies; seeds removed and soaked in warm water till soft
- 10g candlenuts, ground finely
- 10g fresh cashews, ground finely
- 10g fresh almonds, ground finely
- 30g large red onions, sliced thinly
- Curry leaves,
- Coriander leaves, roughly chopped
- 1 cinnamon stick
- 3 green cardamom pods
- 1 star anise
- 2 cloves
- 1/2 teaspoon fennel seeds
- 30ml fresh plain yogurt
- 44g tomatoes, chopped
- 20ml tablespoons vegetable oil
- 2 cups lamb stock
- Freshly ground black pepper to taste
- Salt to taste
- Heat up oil in a large heavy pot or wok. Add in cinnamon stick, cardamoms, star anise and cloves. Over medium high heat, toss till fragrant, then add in the curry leaves. Add in onion and fry till lightly brown and aromatic.
- Add in chili paste, fennel seeds, salt and pepper. Cook till reduced and chili paste has released its oil, about 15 minutes. Stir well.
- Add in the candlenuts and mix well. Pour over warm water just enough to cover the paste. Cover and braise over medium low heat, stirring occasionally, about 15 to 20 minutes.
- Check seasoning and add in the chopped coriander, leaving some for garnishing.
Sous vide lamb rib
- Take a few spoons of the paratel paste and mix well with lamb stock.
- Place the lamb racks in a large vacuum seal bag. Seal the bag using the water immersion technique
- Place the paratel broth water bath and set the temperature at 56C for 8 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add paratel broth intermittently to keep the lamb submerged.
- When the timer goes off, remove the bag from the water bath. Remove the ribs from the bag and pat dry.
- Rub the ribs with paratel mixture. Broil ribs on a foil-lined baking sheet or grill until just beginning to caramelize, about 5 – 10 minutes. Serve.
- 60g whole wheat flour
- 60g AP flour
- 40g butter, melted.
- 20gm mint leaves finely chopped
- Salt to taste
- 3/4 cup water
- Oil for frying
- Add the dry ingredients in your mixer bowl and mix well.
- Add melted butter, mix well then gradually add water until you get a firm and pliable dough, make sure not to add too much water. Knead the dough for 10-15 minutes, the more you knead the softer and better the dough gets.
- Let the dough rest for 10 minutes then divide the dough into 12 equal parts.
- Grease the rolling pin and work surface and roll the pieces into circles.
- Heat oil on medium high and start frying the bread.
- Puri is a puffed fried round whole wheat bread.
- Turn puri over when puffed up and fry until golden.
Honey chilli potato recipe
- 160g potatoes cut into fingers soaked in water 5-6 medium
- 10g red chilli flakes
- 20g red chilli paste
- 20g red chilli sauce
- 30gm corn flour/ corn starch
- Salt to taste
- 20ml oil
- 10g garlic chopped
- 10ml vinegar
- 25ml honey
- 20g sugar
- 5gm fresh coriander leaves chopped
- 20g spring onion greens chopped
- Heat sufficient oil in a non-stick pan
- Deep fry potato wedges till crisp and golden. Drain on an absorbent paper.
- Heat two tablespoons oil in another non-stick pan
- Add garlic and ginger. Saute for a minute.
- Add spring onion bulbs, mix well and saute till onions are translucent.
- Add red chilli sauce, vinegar, red chilli flakes, sugar and honey.
- Mix well and cook for half minute.
- Add salt and mix well. Lower the heat and add fried potato wedges.
- Mix well, add spring onion greens and mix again.
- Garnish with coriander leaves and serve hot.