by Chef Rizky Pradana Stew Australian Lamb Shoulder
- Prep time 30Min
- Cook time 2Hr, 30Min
- Technique Stew, Braise
- Meat Lamb
- Cut Shoulder
- Serves 6
Suhoor requires balanced nutrition to sustain energy throughout the fasting day. This Australian Lamb Shoulder Stew with Manado spices by Chef Rizky Pradana features slow-cooked premium lamb served with creamy coconut cassava for lasting fullness. Australian Lamb from Aussie Beef and Lamb is halal-certified and rich in protein, iron, zinc, and vitamin B12, supporting energy production and overall vitality. Its tender texture and clean flavor enhance the depth of traditional Indonesian spices.
Ingredients
Lamb Shoulder Ingredients
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2000 g Australian lamb shoulder
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3 g salt
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5 g ground black pepper
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50 g shallots
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25 g garlic
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25 g lemongrass
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15 g turmeric leaves
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5 g kaffir lime leaves
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15 g fresh turmeric
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20 g bird’s eye chilies
-
100 g green chilies
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50 g leek
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10 g basil leaves
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15 g young galangal
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20 g ginger
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5 g bay leaves
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10 g pandan leaves
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100 ml coconut oil
Coconut Cassava Ingredients
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1000 g cassava
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200 ml coconut milk
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10 g roasted turmeric
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7 g salt
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15 g garlic powder
Method
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Cut the lamb into large cubes, season with salt and black pepper, then sear in a hot pan until browned.
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Blend shallots, garlic, lemongrass, turmeric, chilies, ginger, and galangal into a smooth paste. Slice the basil leaves.
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Sauté the spice paste in coconut oil until fragrant. Add the lamb and cook slowly until tender and fully infused with spices. Adjust seasoning as needed.
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Boil the cassava pieces until tender. Simmer with coconut milk, pandan leaves, roasted turmeric, salt, and garlic powder until well combined and savory.
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Serve the lamb stew warm alongside the coconut cassava.
A wholesome suhoor dish combining premium quality and essential nutrition for a stronger Ramadan.
