kitima news - chef of the month for spekko

 Asian cuisine specialist supreme

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The award winning Kitima signatures Massaman Lamb Shank with herb rice from spekko fragrance rice from Thailand 

Recipe  :  Massaman Lamb Shank Peanut Curry with Herb Rice  

Marinade

   350g    Lamb Shank

     20g    Himalaya pink salt

   20ml    Extra Virgin olive oil

   0.5g     Thyme chopped

   0.5g     Rosemary Chopped

    10g     Coriander root Chopped

    10g     Garlic chopped

      3g     Black Pepper crush

Massaman curry paste

5g        Red curry paste

5g        Massaman curry paste

400ml  Coconut milk

200ml  Chicken stock 

3 pcs    Bay Leaves

30ml     Tamarind purée 

3g        Star anise seed

1pcs     Cinnamon stick 2cm length 

50g      Orange sweet potato cut into chucks like 2cm x 3cm

35g      White sweet onion cut into cubes like 2 cm x2cm

4nos     Red cherry tomatoes 

50ml     Peanut oil 

Garnish 

20g    Fresh coriander leave

4pcs   Deep fried whole dried chili 

30ml  Coconut cream

5ml    Chili oil

Method of preparation

1) Order 350 g weight of lamb shank trimmed with the meat remain at the bottom of the     bone.  Ask your butcher trim off the skin and cut the bone flat at the bottom so can rest straight on plate and look amazing !

2) Rub the lamb shank thoroughly with herbs, garlic, black pepper and olive oil marinate    over night in cling wrap to farm the shape.

3) The next day steamed in moderately heat for 30 minute to keep the shape then set aside

4 ) Use the peanut oil to sauté  both curry paste until fragrant then add all spices.

5) Add stock and coconut milk bring to boil then immerse the lamb shank simmer for 30 minutes until meat is tender.

6) Season the curry with palm sugar and fish sauce.

7) Add roasted peanut

8) Finally add tamarind purée to enhance the flavour.

Garnish and composition 

1 )  Use a deep pasta bowl and place lamb shank in the middle.

2 )  Spoon the cherry tomatoes and sweet potato around the lamb shank .

3)   Pour some curry sauce over the lamb shank 

4 ) Garnish with dried chili and fresh coriander leave 

5 ) Drizzle coconut cream and chili oil around. 

Herbs Rice - to cook the perfect rice for this dish I recommend the Spekko fragrant rice , Always has been my first choice rice to cooked with stock .spice ,and herbs and result the grain individual cook perfectly with the fluffy texture and has the chewy texture.

You will need for the rice 

250g    Fragrant rice - wash and drain 

30g      Red Onion chopped

20g      Garlic chopped

10g      Coriander root

10g      Ginger chopped

10g      Spring Onion chopped

2g        Bay leave

1pcs    Cinnamon stick

2g        Fresh Turmeric finely chopped

200ml  Water

2g        White pepper

3g        Sugar

5g        Salt

30g      Red onion - deep fried until golden brown to sprinkle over the herb rice

50ml    Cooking oil

Method of preparation

1) Saute the onion and herbs with ghee until fragrant

2) Add bay leaves and cinnamon stick

3) Stir fry the rice for about 3 minute then add water

4) When the water is at boiling point then reduce the heat simmer until the rice is cook

5) Switch off the heat and stir the rice allow to steam through