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Friday July 4, 2014 MYT 12:00:00 AM
Friday July 4, 2014 MYT 12:11:07 PM
by shalini ravindran
Refreshing twist to Kuzi Rusuk Kambing.
Grand Seasons Hotel Kuala Lumpur Malay kitchen chef Mohamad Fauzi Moktar is proud of his Kuzi Rusuk Kambing recipe.
Chef Fauzi said the dish was a staple during Ramadan family gatherings.
“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 to 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.
Chef Fauzi said fresh blended tomatoes could 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.
He added that this dish was best eaten with either long-grained white rice or briyani rice.
Kuzi Rusuk Kambing
(Lamb Rib Kuzi)
Serves 8-10/ Preparation time: 1 hour/ Cooking time: 40 min
1.5kg lamb ribs
5 tbsp clarified butter
100gm tomato puree
200gm kuzi spice mix
100gm fennel seeds
100gm cumin seeds
5gm star anise
Sugar and salt to taste
120gm big red onions, coarsely chopped
80gm ginger, coarsely chopped
60gm garlic, coarsely chopped
40g dried chillies, soaked in hot water for 10 minutes
For the marinade
80gm red onions, finely chopped
60gm garlic, finely chopped
60gm ginger, finely chopped
15gm mint leaves, finely chopped
Prepare the lamb ribs by trimming the fat.
Marinate the lamb with the 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.
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