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.
- 1.5 kg lamb ribs
- 5 tbsp clarified butter
- 100 g tomato puree
- 200 g kuzi spice mix
- 100 g fennel seeds
- 100 g cumin seeds
- 60 g coriander
- 5 g cardamom
- 5 g cinnamon
- 5 g star anise
- 5 g cloves
- 200 ml water
- sugar and salt to taste
- For blending
- 120 g big red onions coarsely chopped
- 80 g ginger coarsely chopped
- 60 g garlic coarsely chopped
- 40 g dried chillies soaked in hot water for 10 minutes
- For the marinade
- 80 g red onions finely chopped
- 60 g garlic finely chopped
- 60 g ginger finely chopped
- 15 g mint leaves finely chopped
- Prepare the lamb ribs by trimming the fat.
- Marinade the lamb with chopped onions, garlic, ginger and mint leaves. Leave aside for an hour.
- Heat clarified butter in a medium-sized pot. Add the blended ingredients and stir-fry until golden brown.
- Add the kuzi spice mix, fennel seeds, cumin seeds, coriander, cardamom, cinnamon, star anise and cloves. Then add water and stir until the mixture is thick.
- Add tomato puree and gently cook on low heat until oil appears on the surface.
- Add the marinated lamb and leave to cook. Add salt and sugar to taste.
- If the dish is too dry, add 120ml of water or evaporated milk.