Malaysian Chinese-style Braised Lamb Head

Ingredients

In this adaptation, the traditional Icelandic Svið is transformed into a Malaysian Chinese-style dish by incorporating the distinct flavors and ingredients of Malaysian Chinese cuisine. The original dish is typically boiled and served with potatoes and turnips, while the adapted version features a braised lamb head infused with Malaysian spices such as lemongrass, ginger, garlic, and chili. The result is a fusion of flavors that combines the best of both cuisines. We alse have the original recipe for Svið, so you can check it out.

• 1 lamb head (cleaned and halved) 1 lamb head (cleaned and halved)
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 4 cloves garlic (minced) 4 cloves garlic (minced)
• 2 shallots (sliced) 2 shallots (sliced)
• 2 stalks lemongrass (bruised) 2 stalks lemongrass (bruised)
• 1 thumb-sized ginger (sliced) 1 thumb-sized ginger (sliced)
• 2 red chilies (sliced) 2 red chilies (sliced)
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Fresh cilantro or parsley (for garnish) Fresh cilantro or parsley (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the minced garlic, sliced shallots, lemongrass, ginger, and red chilies. Sauté until fragrant.
3. 3.
   Add the curry powder and stir-fry for a minute to release its flavors.
4. 4.
   Place the lamb head halves in the pot and sear them on all sides until browned.
5. 5.
   Add the soy sauce, oyster sauce, dark soy sauce, sugar, and salt. Stir well to coat the lamb head with the sauce.
6. 6.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours until the lamb head is tender.
7. 7.
   Remove the lamb head from the pot and let it rest for a few minutes. Slice the meat and arrange it on a serving platter.
8. 8.
   Strain the braising liquid and pour it over the sliced lamb head.
9. 9.
   Garnish with fresh cilantro or parsley.
10. 10.
    Serve the Malaysian Chinese-style Braised Lamb Head with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.
• Lamb head — Ensure the lamb head is thoroughly cleaned before cooking. You can ask your butcher to clean and halve it for you.

Tips & Tricks

• For an extra spicy kick, add more red chilies or a teaspoon of chili paste.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the braising liquid before simmering.
• Serve the dish with a side of pickled vegetables to balance the richness of the lamb head.

Serving advice

Serve the Malaysian Chinese-style Braised Lamb Head as the centerpiece of a family-style meal. Place the sliced lamb head on a large platter and pour the flavorful braising liquid over it. Garnish with fresh herbs for an enticing presentation. Serve with steamed rice and a variety of side dishes.

Presentation advice

To create an appealing presentation, arrange the sliced lamb head on a platter in an artful manner. Drizzle some of the braising liquid over the meat to enhance its glossy appearance. Garnish with fresh cilantro or parsley for a pop of color. Serve the dish with steamed rice on the side.