Prepare to embark on a culinary journey with this exquisite recipe for Rempah Warisan Bernam's Signature Braised Lamb Shoulder. This dish celebrates the rich heritage of Malaysian flavors, transforming succulent lamb into a masterpiece of aromatic depth. We harness the unparalleled quality of Rempah Warisan Bernam's spice collection, meticulously blending the earthy warmth and complexity of Rempah Warisan Bernam Vegetarian Curry Powder, the vibrant hue and subtle earthiness of Rempah Warisan Bernam Turmeric Pure, the citrusy notes of Rempah Warisan Bernam Coriander Powder, the distinctive warmth and depth of Rempah Warisan Bernam Cumin Powder, and a balanced, invigorating kick from Rempah Warisan Bernam Pure Chilli Powder. Slow-braised to perfection, the lamb becomes incredibly tender, infused with layers of complex, fragrant spices that promise an unforgettable gourmet experience.
Ingredients:
For the Lamb:
- 1.5 kg lamb shoulder (bone-in or boneless, cut into large 2-inch chunks)
- 4 tablespoons Rempah Warisan Bernam Vegetarian Curry Powder
- 2 tablespoons Rempah Warisan Bernam Coriander Powder
- 2 tablespoons Rempah Warisan Bernam Cumin Powder
- 1 tablespoon Rempah Warisan Bernam Turmeric Pure
- 1.5 tablespoons Rempah Warisan Bernam Pure Chilli Powder (adjust to your preferred heat level)
- 1 teaspoon salt, plus more to taste
- 4-5 tablespoons cooking oil
For the Aromatic Spice Paste (Blended):
- 10-12 large shallots, peeled and roughly chopped
- 8 cloves garlic, peeled
- 4-inch piece ginger, peeled and sliced
- 3 stalks lemongrass, white part only, thinly sliced
For the Braising Liquid & Flavor Boosters:
- 1.5-2 cups thick coconut milk (full-fat is recommended for richness)
- 1 cup water or unsalted lamb/beef stock
- 3-4 kaffir lime leaves, bruised (optional, but highly recommended for aroma)
- 1-2 stalks curry leaves (optional)
- 2 tablespoons tamarind paste, mixed with 1/4 cup warm water, then strained to remove pulp
- 1-2 tablespoons gula melaka (palm sugar), grated or finely chopped, or brown sugar
- Fresh coriander leaves for garnish (optional)
Instructions:
- Prepare the Aromatic Spice Paste: Combine the shallots, garlic, ginger, and lemongrass in a food processor or blender. Add a splash of cooking oil or water (just enough to help it blend) and process until a smooth, fine paste forms. Set aside.
- Marinate the Lamb: In a large mixing bowl, combine the lamb chunks with the generous amounts of Rempah Warisan Bernam Vegetarian Curry Powder, Rempah Warisan Bernam Coriander Powder, Rempah Warisan Bernam Cumin Powder, Rempah Warisan Bernam Turmeric Pure, and Rempah Warisan Bernam Pure Chilli Powder. Add 1 teaspoon of salt. Mix thoroughly with your hands, ensuring every piece of lamb is evenly coated with the vibrant spice blend. For the best infusion of flavor, cover the bowl and marinate for at least 2 hours, or preferably overnight, in the refrigerator.
- Sauté the Aromatic Paste: Heat 4-5 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the prepared aromatic spice paste and sauté patiently for 10-15 minutes. Stir frequently, allowing the paste to darken slightly, become incredibly fragrant, and the oil to separate from the paste. This crucial step develops the deep foundational flavors of the dish.
- Brown the Lamb: Add the marinated lamb chunks to the pot. Increase the heat slightly and brown the lamb on all sides, stirring occasionally, for about 10 minutes. This helps to seal in the juices and adds an extra layer of caramelized flavor to the meat.
- Braise to Perfection: Pour in the thick coconut milk, water or stock, the strained tamarind juice, and add the gula melaka. Stir well to combine. If using, add the bruised kaffir lime leaves and curry leaves. Bring the mixture to a gentle boil, then immediately reduce the heat to very low. Cover the pot tightly and simmer for 2.5 to 3 hours, or until the lamb is incredibly tender, easily falling apart with a fork. Stir occasionally during the braising process to prevent sticking and ensure even cooking.
- Thicken and Season: For the last 30-45 minutes of cooking, remove the lid to allow the sauce to reduce and thicken slightly to a rich, luscious consistency. Taste the sauce and adjust the seasoning with additional salt, gula melaka, or tamarind paste as needed. The final sauce should be a harmonious balance of savory, spicy, tangy, and sweet.
- Serve: Ladle the exquisite braised lamb shoulder and its rich, aromatic sauce into serving bowls. Garnish with fresh coriander leaves, if desired, for a burst of freshness.
Serving Suggestion:
Serve this magnificent Rempah Warisan Bernam's Signature Braised Lamb Shoulder with fluffy steamed basmati or jasmine rice, warm roti canai, roti jala, or crusty artisanal bread to savor every drop of the luxurious sauce. A side of crisp cucumber salad or a vibrant ulam (traditional Malaysian fresh herb salad) would provide a refreshing counterpoint to the richness of the lamb.
This recipe features our heritage collection:
Vegetarian Curry Powder
Coriander Powder
Cumin Powder
Turmeric Pure
Pure Chilli Powder