Recipe: Grilled Lamb with Wild Betel Leaves By Martin Yan

• 7 Bird’s-eye chilies
• 3 large Onions, quartered
• 6 cloves Garlic
• 2 stalks Lemongrass
• 4 centimeters fresh Turmeric
• 4 centimeters young Ginger
• 2 teaspoons Salt
• ½ cup Water – to blend
• 1 green Starfruit, deseeded and cut into 5 strips
• 1 teaspoon Turmeric powder
• 1 cup Coconut milk
• 2 tablespoons Coconut cream
• 1 cup Water – to boil
• 1 Starfruit, sliced – garnish

For beef:

• 250 grams Beef tenderloin
• 1 tablespoon Turmeric powder
• 1 teaspoon Salt
• 1 Coconut husk, cut in 2
• Shredded husks from 1 Coconut

1. In a bowl, rub turmeric powder and salt all over the meat then leave to marinate for 1 hour.
2. When done marinating, heat a wok and place shredded coconut husk in an aluminium foil basket, then place a gridiron on top.
3. Smoke the meat on the gridiron over medium-high heat. Even without using any oil; the coconut husk will emit a lot of smoke, so ensure your kitchen is well ventilated. This will take 3 hours.
4. When the meat is done, make the gravy. In a blender, toss in onion, chilies, garlic, lemongrass, turmeric, ginger and water, blending it till smooth.
5. Marinate the starfruit slices with turmeric powder and salt. Set aside.
6. In a pot, heat 1 cup of water then pour in the blended ingredients with 1 tsp salt, letting it simmer for 30 minutes.
7. Next, pour coconut milk into the pot. Stir well and let simmer.
8. On a flat pan, put in marinated starfruit and the smoked meat, pressing it down on the pan for a few minutes.
9. Once ready, slice the meat into 4cm-wide slices.
10. Then toss the meat and starfruit into the pot and let it simmer for a few minutes.
11. To serve, dish out the meat with starfruit into half cut coconut husks and garnish plate with sliced starfruits.