Sticky Malaysian LAMB WITH Penang Garden RICE
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A fragrant Malaysian lamb dish with spiced coconut rice. Lamb rump steaks are marinated in five-spice and roasted, then served over Penang-style rice cooked with lemongrass, cinnamon, and star anise.
Ingredients
- 4 lamb rump steaks
- 1 tsp Chinese five-spice powder
- 2 tbsp rice wine
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp olive oil
- 350 g basmati rice
- 2 lemongrass stalks
- 2 tbsp groundnut (peanut) oil
- 1 tsp fenugreek seeds
- 2.5 cinnamon stick
- 4 cardamom pods
- 3 star anise
- 2.5 fresh root ginger peeled and finely chopped
- 1 onion peeled and finely chopped
- 400 ml coconut milk
- 3 tbsp fish sauce
- 1 coriander (cilantro) leaves roughly chopped
Nutrition (per serving, estimated)
Estimated based off 12 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 49.6 mg
- Iron: 3.11 mg
- Magnesium: 78 mg
- Phosphorus: 176 mg
- Potassium: 492 mg
- Zinc: 1.95 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 lamb rump steaks
- 1 tsp Chinese five-spice powder
- 2 tbsp rice wine
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp olive oil
- 350 g basmati rice
- 2 lemongrass stalks
- 2 tbsp groundnut (peanut) oil
- 1 tsp fenugreek seeds
- 2.5 cinnamon stick
- 4 cardamom pods
- 3 star anise
- 400 ml coconut milk
- 3 tbsp fish sauce
Prepare
- 2.5 fresh root ginger, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 1 coriander (cilantro) leaves, roughly chopped
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/Gas 6. Place the lamb rump steaks in a small roasting tin. Add the Chinese five-spice powder, rice wine, oyster sauce, light soy sauce, sesame oil, and olive oil. Mix well to coat the lamb, then set aside to marinate.
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Step 2.
Put the basmati rice in a large saucepan, cover with cold water, stir, and let it soak for 5 minutes.
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Step 3.
While the rice soaks, bash the fat ends of the lemongrass stalks with a wooden spoon to release flavor. Heat the groundnut oil in a shallow saucepan over medium heat. Add the fenugreek seeds, cinnamon stick, cardamom pods, and star anise. Stir-fry for 30 seconds until fragrant, then add the chopped onion and ginger. Cook for 4–5 minutes, stirring occasionally, until the onion starts to turn golden.
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Step 4.
Meanwhile, place the roasting tin with the marinated lamb in the preheated oven. Roast for 15–20 minutes until cooked through and tender.
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Step 5.
While the lamb roasts, drain the soaked rice in a colander. Add the drained rice to the pan with the cooked onion and spices. Pour in 400ml hot water and the coconut milk. Add the lemongrass stalks, stir, and cover. Reduce the heat to low and simmer gently for 10–15 minutes until all the liquid is absorbed and the rice is tender. If needed, add extra hot water. Once the lamb is done, remove it from the oven and let it rest for a few minutes, then slice.
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Step 6.
Season the cooked rice with fish sauce, then transfer to a serving dish. Arrange the sliced lamb on top of the rice and sprinkle with chopped coriander leaves.