Lamb Shank Rendang Wrap with Sweet Radish Achar

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Ingredients

Lamb shank rendang

  • 2 tbsp oil
  • 4 lamb shanks
  • 2 stalks lemongrass
  • 3 kaffir lime leaves, finely shredded
  • 400ml coconut cream
  • 1 tsp sugar

 

Kerisik

  • 1 cup dessicated coconut

 

Rempah for rendang

  • 8 red shallots
  • 4 bird’s eye chillies
  • 4 garlic cloves
  • 3cm each ginger, galangal and turmeric, peeled
  • 3 tsp salt

 

Radish achar

  • 2 tsp oil
  • 1 large daikon radish, peeled and cut into 1cm cubes
  • 250ml white vinegar
  • 125ml water
  • ½ tsp salt
  • 1½ tbsp sugar

 

Rempah for Radish achar

  • 3-4 shallots, or 1 brown onion
  • 1 clove garlic
  • 1 tsp grated ginger
  • 1 stalk lemongrass, white part only
  • 1 tsp turmeric powder
  • ½ tsp chili powder
  • 1 tsp belacan

 

To serve

  • 6 Mission® Onion & Chive Wraps
  • 6 leaves butter lettuce
  • 2 cups finely sliced red onion rings
  • ¾ cup crushed roasted peanuts

Instructions

 

1.For the achar, blend the ingredients for the rempah together. Heat the oil in a frypan over medium heat and fry the rempah for about 10 minutes, stirring occasionally until fragrant. In a separate saucepan boil the vinegar and water and blanche the radish cubes in batches for 1 minute, the strain. Mix the radish with the rempah and the salt and sugar. Pack tightly into a jar, adding a little of the vinegar mixture to cover the radish, and refrigerate overnight before using.

2.For the rendang, blend the rempah ingredients together to a smooth paste. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the lamb shanks, lemongrass and lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer for about 2½ hours, adding more water if necessary to keep it from sticking.

3.Meanwhile, for the kerisik fry the coconut in a separate frypan until golden brown.

4.Shred the meat from the lamb shanks and remove the bones. Add the kerisik and fry all together over low-medium heat for 15 minutes until the rendang is still medium-wet. (This should not be a very dry rendang.)

5.For the pineapple salsa mix the ingredients together.

6.To make the wraps lay a piece of lettuce on an onion wrap, top with the rendang, achar, sliced onion and scatter with peanuts.

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Lamb Shank Rendang Wrap with Sweet Radish Achar Preparation Time: Total time: Serves 6 Ingredients: Lamb shank rendang 2 tbsp oil 4 lamb shanks 2 stalks lemongrass 3 kaffir lime leaves, finely shredded 400ml coconut cream 1 tsp sugar   Kerisik 1 cup dessicated coconut   Rempah for rendang 8 red shallots 4 bird’s eye chillies 4 garlic cloves 3cm each ginger, galangal and turmeric, peeled 3 tsp salt   Radish achar 2 tsp oil 1 large daikon radish, peeled and cut into 1cm cubes 250ml white vinegar 125ml water ½ tsp salt 1½ tbsp sugar   Rempah for Radish achar 3-4 shallots, or 1 brown onion 1 clove garlic 1 tsp grated ginger 1 stalk lemongrass, white part only 1 tsp turmeric powder ½ tsp chili powder 1 tsp belacan   To serve 6 Mission® Onion & Chive Wraps 6 leaves butter lettuce 2 cups finely sliced red onion rings ¾ cup crushed roasted peanuts Instructions:

 

1.For the achar, blend the ingredients for the rempah together. Heat the oil in a frypan over medium heat and fry the rempah for about 10 minutes, stirring occasionally until fragrant. In a separate saucepan boil the vinegar and water and blanche the radish cubes in batches for 1 minute, the strain. Mix the radish with the rempah and the salt and sugar. Pack tightly into a jar, adding a little of the vinegar mixture to cover the radish, and refrigerate overnight before using.

2.For the rendang, blend the rempah ingredients together to a smooth paste. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the lamb shanks, lemongrass and lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer for about 2½ hours, adding more water if necessary to keep it from sticking.

3.Meanwhile, for the kerisik fry the coconut in a separate frypan until golden brown.

4.Shred the meat from the lamb shanks and remove the bones. Add the kerisik and fry all together over low-medium heat for 15 minutes until the rendang is still medium-wet. (This should not be a very dry rendang.)

5.For the pineapple salsa mix the ingredients together.

6.To make the wraps lay a piece of lettuce on an onion wrap, top with the rendang, achar, sliced onion and scatter with peanuts.
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