- 1000g lamb shanks (~120g each)
- 600g chopped onions
- 3g coarse coriander seeds
- 7g whole shahi jeera
- 15g whole large cardamom
- 160g soya refined oil
- 160g beaten curd
- 50ml mutton stock
- 10g julienned ginger
- 5g shahi jeera, roasted
For spice paste
- 15g red chilli powder
- 15g salt
- 5g turmeric powder
- 100g fresh ginger garlic paste
- 61.8ml water
- Thoroughly wash the lamb chops in running water to remove any bone chips or stray hairs
- Heat oil in a thick wok or saucepan. Add the chopped onions, coriander seeds, whole shahi jeera and whole cardamom.
- Once the onions turn brown, add the spice paste mixture. Cook until the oil separates out before adding julienned ginger. Cook further.
- Add lamb shanks and cook till seared.
- Add beaten curd and cook slightly till it blends in with the rest of the spices.
- Add mutton stock and cook till the meat is cooked through.
- Let the mixture reduce further till a gravy-like consistency.
To serve, plate 2 lamb shanks and spoon about 350ml of gravy. Garnish with roasted shahi jeera.
In case you haven’t heard, laksa is one of Singapore’s most loved dishes. Consisting of noodles and meat or seafood in a spicy coconut soup, it has its roots in Peranakan cuisine, and variations can also be found in Malaysia, Indonesia and Thailand.
Don’t fret if you are watching your weight – simply swap the coconut milk with soy milk for a low-fat but equally delicious version that you can enjoy.
Chef Jeffrey Cheong from Capri by Fraser, Changi City / Singapore shows us how he does it.