Name: Sticky Malaysian Lamb with Penang Garden Rice
Prep time: 40 min
Total time: 40 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 small handful of coriander leaves; 350 g/12 oz/1¾ cups basmati rice; 1 tsp olive oil; 2 lemongrass stalks; 3 tbsp fish sauce; 1 onion; 2 tbsp groundnut oil; 3 star anise; 400 ml/14 fl oz/generous 1½ cups coconut milk; 1 tsp sesame oil; 1 tbsp light soy sauce; 4 cardamom pods; 4 lamb rump steaks (about 150 g/5½ oz each); 1 tsp Chinese five-spice powder; 2 tbsp rice wine; 1 tsp fenugreek seeds; 2.5cm/1in piece fresh root ginger; 2 tbsp oyster sauce; 2.5cm/1in cinnamon stick

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

Ingredients

For the Sticky Lamb

4 lamb rump steaks (about 150 g/5½ oz each)
1

Method

PREHEAT THE OVEN to 200°C/400°F/Gas 6. Put the lamb in a small roasting tin and add the Chinese five-spice powder, rice wine, oyster sauce, soy sauce, sesame oil and olive oil. Mix well and leave to one side to marinate.

PUT THE RICE in a large saucepan, cover with cold water a