Serves 4-6
1.5kg lamb shoulder, deboned
1.5L chicken stock
3 tbsp oil
½ cup finely diced carrots
½ cup finely diced onions
½ cup finely diced celery
1 tsp salt
1 tbsp pepper
For the rendang (wet spice) marinade
8 shallots, peeled and roughly chopped
6 garlic cloves, peeled and roughly chopped
5cm ginger, peeled and roughly chopped
10cm galangal, peeled and roughly chopped
12 red chillies, deseeded
3 bird’s eye chilli
10 candlenuts
2 tbsp coriander seed
2 tbsp white/black peppercorns
2 lime leaves, torn into few pieces
4 tbsp palm sugar
water, as needed
For the urab salad dressing
75g shallot
25g garlic
1 red chilli
20g galangal
10g ginger
25g ginger
25g fresh turmeric
1 stalk lemongrass
2 bay leaves
2 lime leaves
5g shrimp paste
25ml oil
15ml coconut milk
25g grated coconut
salt and pepper, to taste
For the urab salad
100g green beans
100g wing beans
100g bean sprouts
100g cabbage
30g shallots
30g fried garlic
30g fried shallots
For the potato mash
300g potatoes (we used russet potatoes)
100ml cream, more as needed
50g butter, cut into small cubes, more as needed
salt and pepper, to taste
Slow Cooked Lamb Shoulder With Urab Salad and Potato Mash
1. Make rendang marinade. Blitz all ingredients in a food processor until smooth, adding some water if needed. Rub this over the lamb and leave to marinade overnight.
2. The next day, preheat oven to 130C. Bring stock to a boil, then reduce heat to a simmer.
3. Heat oil in a pan and sear the marinated lamb until golden brown, then place in a roasting tray with the
carrots, onions and celery. Cover the meat with the hot stock, then roast in the oven for about 3 hrs, or until
fork tender.
4. Make urab salad dressing. In a dry pan, toast all the aromatics until fragrant, and then tip into a blender with the shrimp paste to make a purée. Add a little water to ease the blending along.
5. Fry the purée in oil until fragrant. Add coconut milk and grated coconut, and season with salt and pepper. Give it a good stir, then remove from heat and set aside to cool.
6. Meanwhile, slice the salad vegetables into bite-sized pieces.
7. Blanch the beans, sprouts and cabbage, if you wish. In a bowl, combine all the ingredients except the fried
shallots and garlic. Set aside.
8. During the last hour of cooking, boil the potatoes in lightly salted water until tender.
9. In a separate saucepan, bring cream to a boil while you mash the potatoes. Stir in the cream and butter, and mix until smooth. Season with salt and pepper. To serve, reheat mash with some butter and cream.
10. When lamb is cooked, season with salt and pepper. Toss the salad with the dressing and garnish with fried shallots and garlic. Serve lamb with mash and salad.