Get your Dutch Oven out from the storage, if you love braising it is just about time. The cooler weather is coming, Autumn is here soon. How easy it is cooking on a large heavy-based pot, you could do from pan-frying meat to long-braised meat with excellent results.
Tasty braised lamb, 'gulai kambing' ( Javanese Lamb Curry) that has complex spices, braised slowly for long cooking is celebrated the great Austalia Lamb. This dish is simply delicious, serve with steamed white rice. It is successfully to be cooked in the dutch oven without any problems. The recipe is for you.
Gulai Kambing
The Recipe
Ingredients:
4-6 lamb shanks, 2 tablespoons tamarind juice
(rub the shanks with the juice, keep aside)
2 cups water or stock
1 tin coconut milk (400 ml)
1/4 cup vegetable oil (for sauteing the spices and herbs and also for pan-frying the shanks)
Herbs: 5 kaffir lime leaves, 1 lemongrass. Juice of a lime.
Spices: 3 cloves garlic, 2 large shallots (or a small onion), a slice of fresh ginger and galangal, some kencur (can be purchased in Asian grocery stores), 1 heaped full tablespoon of turmeric powder, 1 teaspoon coriander seeds, *1 teaspoon ginger powder, 1 teaspoon chilli powder, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves powder, 1/2 teaspoon nutmeg, 6 candlenuts.
Grind the coriander seeds, and mix with all spices, put in the grinder or food processor, process them to make a smooth paste.
* I use both ginger powder and also fresh ginger, you cannot omit the fresh ginger, but you can go without the ginger powder.
Salt, sugar (brown sugar or coconut sugar) about 2 teaspoons each.
Fried shallot and fresh chopped parsley or coriander leave to garnish.
Method:
In a heavy-based pot, fry the spice paste with oil until fragrant, add in the fresh herbs, the juice of a lime and the shanks, stir and let it cook for a few minutes. Stir in the water or stock, and add in salt, sugar, cover the pot and cook to braise for one hour over medium heat. At this point, add in the coconut milk and continue cooking for one hour over low heat.
The shanks are very tender and juicy in a vibrant and golden spiced coconut sauce.
To serve the dish, only with steamed white rice, acar and krupuk udang (prawn crackers) for its accompaniments.
4-6 lamb shanks, 2 tablespoons tamarind juice
(rub the shanks with the juice, keep aside)
2 cups water or stock
1 tin coconut milk (400 ml)
1/4 cup vegetable oil (for sauteing the spices and herbs and also for pan-frying the shanks)
Herbs: 5 kaffir lime leaves, 1 lemongrass. Juice of a lime.
Spices: 3 cloves garlic, 2 large shallots (or a small onion), a slice of fresh ginger and galangal, some kencur (can be purchased in Asian grocery stores), 1 heaped full tablespoon of turmeric powder, 1 teaspoon coriander seeds, *1 teaspoon ginger powder, 1 teaspoon chilli powder, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves powder, 1/2 teaspoon nutmeg, 6 candlenuts.
Grind the coriander seeds, and mix with all spices, put in the grinder or food processor, process them to make a smooth paste.
* I use both ginger powder and also fresh ginger, you cannot omit the fresh ginger, but you can go without the ginger powder.
Salt, sugar (brown sugar or coconut sugar) about 2 teaspoons each.
Fried shallot and fresh chopped parsley or coriander leave to garnish.
Method:
In a heavy-based pot, fry the spice paste with oil until fragrant, add in the fresh herbs, the juice of a lime and the shanks, stir and let it cook for a few minutes. Stir in the water or stock, and add in salt, sugar, cover the pot and cook to braise for one hour over medium heat. At this point, add in the coconut milk and continue cooking for one hour over low heat.
The shanks are very tender and juicy in a vibrant and golden spiced coconut sauce.
To serve the dish, only with steamed white rice, acar and krupuk udang (prawn crackers) for its accompaniments.
Herbs and Spices
Use chicken thigh fillets instead of the lamb shanks if you wish, it works beautifully too.
It is a huge and heavy pot, but it's so good to cook for all slowly braised recipes. I used a lot of cooking with this pot. Only recently I learned that the pot is not only used to cook stew or soup, but it is used for baking country loaf bread in the oven. A new technique which I found fascinating.
Lots of dishes I cooked using the pot, it is so versatile, from sauteing, braising, to baking.
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| Gulai Kambing, spiced braised lamb curry Javanese style. |
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| Gudeg-Javanese Braised Cabbage with Meat Flavour |
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| Braised Stuffed Turkey Wings |
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| Braising Beef with Asian Flavour |
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| Henry IV Chicken: La Poule Au Pot |
Dutch Oven for Baking Sourdough Bread Country Style
I never thought what so ever that I could use this large pot for baking bread. Purchased for the use of cooking casserole, soup and braising dishes.
I never thought what so ever that I could use this large pot for baking bread. Purchased for the use of cooking casserole, soup and braising dishes.
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| The 'Boule' country loaf is baked beautifully in the dutch oven. |
Such a heavy pot to work with, but ALAS . . . . Why not while you can use it! I will make the best of it as long as possible.
Maybe home bread baking is not for everyone; indeed weekend cooking, along braising dishes people love to do. It is an excellent time to get your pot ready to cook delicious stew to suits the season, and you will get plenty of it. Freeze some to save time.
A recipe for you to cook 'gulai kambing', it is a long braised cooking for lamb meat, you could quickly cook chicken instead of the lamb, or diced leg of lamb instead of lamb shanks. Have Fun and Happy Cooking.
A note: there are lots of enamel heavy-based cooking pots available here in Australia, and you don't need to get the Le Creuset, but another brand which is working just the same.
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Susy
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