Asian Recipes - Indonesian Lamb with Fragrant Rice Recipe

Ingredients

• 4 lamb chump chops with bone

• 1 stick cinnamon, 5cm

• Juice of half a lemon

• 3 cups rice

• 4 cups hot water

• 125g each blanched almond pieces and sultanas

• 1 stalk lemongrass

For the rempah:

• 5cm piece fresh green ginger

• 5 cloves garlic

• 8 shallots

• 1 tbsp ground coriander

• 1 tsp turmeric

• 2 fresh chilies

• 2 pods cardamom, shell discarded

Serves 4

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Method:

1. Make the rempah by grinding all the ingredients finely together.

2. Fry the rempah in 4 tbsp oil until fragrant. Add in cinnamon and lemongrass.

3. Remove the excess fat from the chops and chop into halves then fry with the rempah until all are coated.

4. When the meat is browned, add the hot water and simmer over a low heat for 3/4 hour or until the chops are tender. Add the lemon juice and check the seasoning. Add salt if necessary.

5. Remove the meat and the lemongrass and cinnamon.  Cook the rice in the stock in the usual way and when it is almost cooked, stir in the  sultanas.

6. Pile the lamb on top of the rice and continue cooking over a low flame or merely steaming until the rice is ready.

7. Garnish with pieces of blanched almonds and sprinkle with crispy onion flakes if desired.