Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of lamb shanks and make several shallow slits across the surface of each shank.

2. 2

   Combine 150 grams of shallots, 8 pieces of garlic cloves, 30 grams of ginger, 20 grams of galangal, 3 stalks of lemongrass (white part only), 10 pieces of deseeded dried red chilies, 2 tablespoons of coriander powder, 1 tablespoon of cumin powder, 1 tablespoon of fennel powder, 1 teaspoon of turmeric powder, 1.5 teaspoons of salt, 1 tablespoon of grated Gula Melaka, and 4 tablespoons of vegetable oil in a blender to form a smooth spice paste.

3. 3

   Rub the blended spice paste thoroughly all over the lamb shanks, ensuring it gets into the slits, then mix 2 tablespoons of tamarind paste with 3 tablespoons of warm water, strain it, and rub the tamarind liquid over the shanks; marinate the lamb for at least 2 hours or preferably overnight in the refrigerator.

4. 4

   Prepare your fire pit or grill for indirect fire-roasting over medium heat, then sear the marinated lamb shanks directly over the flame for 3-4 minutes per side until beautifully caramelized.

5. 5

   Move the seared lamb shanks to the indirect heat section of your fire pit, pour 1 cup of thick coconut milk, 4 pieces of torn kaffir lime leaves, and 1 shredded turmeric leaf (if using) into a fire-proof tray or Dutch oven placed beneath the shanks, and begin the slow roasting process.

6. 6

   Baste the lamb shanks every 30 minutes with the coconut milk mixture from the tray, rotating them occasionally, and continue to fire-roast for 2.5 to 3 hours or until the meat is fork-tender and easily falls off the bone, replenishing coconut milk if it dries out.

7. 7

   Remove the tender Kambing Bakar Berempah from the fire, let it rest for 15 minutes before serving hot, optionally garnished with fresh coriander and sliced red chilies.