So I finally made Rawon myself! I had to go to the wet market to get my buah keluak. Remember that poisonous Indonesian nut that if not properly processed is deadly? Well, the east way out for me is to get from the stall owner ready processed ones! 🙂
Dinner situation last night was a quick affair. I had lamb that had been defrosted in the fridge and was thinking of cooking something curry-ish but not quite. So when The Man asked what’s for dinner, I replied, ‘Lamb Tomato Curry’. And he was like ‘Which is it? Lamb Tomato or Lamb Curry?’ 😁
This is a mild curry version and this time, I recorded the entire process and posted it on my newly created YouTube channel – Shasha Cooks.
1. Blend one white onion, two garlic cloves and a knob of ginger to form a paste
2. Slice half a white onion into thin slices
3. 1kg of bone in lamb, cut into bite sized chunks
4. Cinnamon stick, four cardamom pods, 2 sprigs of curry leaves
About two weeks ago I went to the butcher and got two packets of minced lamb. I didn’t realise how expensive it was! So I kept in the freezer and waited for the time when I would make good use of this expensive purchase!
Well, the time came yesterday. My Maris Piper UK potatoes got delivered and so it was the perfect time to make shepherd’s pie.
Maris Piper potatoes are wonderful! Unlike russet potatoes (the potatoes easily available here), they’re fluffier and more rounded in taste. After boiling and ricing them fine, I seasoned with salt, black pepper, butter and cream.
For the minced lamb, it was simply ensuring they cooked slow and well. I added only some oyster mushrooms chopped small and seasoned with a beef cube, a heaped tablespoon of tomato paste and salt pepper.
It has not stopped raining since morning. Here’s hoping to the death of the virus with all this rain!
And since it’s raining and everybody’s at home feeling quite gloomy, I thought I’d just treat the family with a simple steak platter. I went out to buy two pieces of dry aged sirloin. Came home and started to fry haloumi cheese in olive oil first, then the steaks. I had some Australian baby kumato and a small piece of smoked duck. And that’s it! A happy family chomping down on good meat and cheese with toast.
I love my new toy. This Philips pressure cooker is really idiot proof and makes my WFH (Work From Home) time easier.
There really is no recipe to this. All I did was sautéed garlic and sliced white onions. And then brown the lamb shanks. Add carrots. And pressure cook for 40minutes. Prior to adding the lamb shanks into the pot, I had seasoned them generously with salt and black pepper mixture (my favourite Korean herb spice mixture which contains lots of black pepper, salt and some other minuscule herbs). Add a cup of water, stir in a cube of beef stock, a tablespoon of tomato purée and that’s it. Of course I wish I had fresh herbs but I really can’t afford lots of supermarket runs (the curve is not flattening!)
After the time is done, vent the steam, open the lid and voila! Fall off the bone tender lamb shanks! All in 40 minutes! As for the sauce that’s still in the pot, thicken it with a flour slurry.
Plate with creamy butter homemade mashed potatoes. Divine!