Mohamad Fauzi Moktar is the Malay kitchen chef at the Grand Seasons Hotel Kuala Lumpur.
“This dish is usually made in a large quantity and is best shared with friends and family,” the 49-year old said.
“It is inspired by a family recipe but I have put my own spin on it. For example, most people would use pieces of cut lamb, beef or chicken, but I use lamb ribs instead.
“I have also included mint leaves in the lamb marinade as these two ingredients typically go together for a refreshing taste,” said Fauzi, adding that it also helps reduce the smell of the meat.
Fauzi said fresh blended tomatoes can be used as a replacement for tomato puree. “I use tomato puree because it is easier to control the taste and colour, but fresh tomatoes can also be used,” he said.
This dish is best eaten with either long-grained white rice or briyani rice.