Chef Hendry’s Lamb Shank Curry

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Spice lover Chef Hendry shares with us a recipe for a quick yet super tasty lamb shank curry to warm your tummy and your evening.

Curry is one of Hendry Hartanto’s favorite dishes because it has a lot of spice and goes very well with a plate of fluffy warm rice.

“Indonesian food is oftentimes tricky. It looks easy but the many kinds of ingredients can be daunting. I want to share a recipe that everyone can follow,” said the young chef, who is one of the Oxone Battle Chef Series finalists.

For the curry dish, Hendry uses lamb shanks instead of the usual goat meat. “It’s just a really nice variation from the usual meat. It doesn’t hurt that the lamb shank with the bone makes for pretty presentation.”

Hendry’s journey into the culinary world started because he loved to do sport and exercise. “As you become more and more aware about what you  do with your body, you also become more and more aware of what you eat,” he shared.

Young Hendry began cooking his own food: initially for the amount of nutrition and calories, but soon he began to try varied recipes.

Upon high school graduation, he already wanted to enroll at culinary school, but his parents suggested he study economics.

The passion for the culinary world stayed alight and right after he completed his college study, Hendry went to Jakarta Culinary Center.

He has now been working as a chef at Crowne Plaza Jakarta for almost two years.

“For the time being, I want to learn and absorb as much experience as I can. In the long run, I dream of opening my own food business,” Hendry said with a smile.

 

Lamb Shank Curry

INGREDIENTS:

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2 Lamb shanks

1 portion curry glaze

1 Galangal

2 Lemongrass

6 Cloves

Salam leaves

4 Cardamon pods

1  Cinnamon stick

3  Kaffir lime leaves

2 Cups coconut cream

4 Cups water

¼ Cup frying oil

To taste Salt, pepper

 

Curry Glaze

4 Garlic cloves

7 Shallots

3 Candlenuts

¼ tsp nutmeg powder

¼ tsp Cumin powder

1 Ginger

1 Turmeric

5 Red chilies

 

STEPS

  • Blend curry glaze ingredients until smooth.
  • Heat the oil in a large presure cooker and sauté all the spices until fragrant
  • Add all the rest of ingredients
  • Add water and the lamb shanks
  • Cover and cook until the lamb shanks are fork tender
  • Add coconut cream and stir slow over low heat
  • Serve the lamb shanks and broth, garnished with leeks and fried shallots

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Oxone Mini Chopper (OX-151)

  • Plastic jug especially for blending
  • On/off button with safety switch
  • Stainless steel blade
  • Max capacity 350ml
  • Power supply 120 watts
  • Voltage 220V-50Hz

Oxone Motive Pressure Cooker 7L (OX-1007)

  • Motif design
  • Stainless steel body
  • Push and turn to open
  • Strong grip for better stability
  • Capacity 7L

 

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Written by Andre Arditya Photographs by Dennie Ramon April 28, 2017.

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