Sticky Malaysian Lamb with Penang Garden Rice from Mighty Spice Express Cookbook by John Gregory-Smi

Ingredients

• 2 tbsp oyster sauce
• 2 tbsp rice wine
• 1 tsp Chinese five-spice powder
• 4 lamb rump steaks (about 150 g/5½ oz each)
• 350 g/12 oz/1¾ cups basmati rice
• 1 tsp olive oil
• 1 tsp sesame oil
• 1 tbsp light soy sauce
• 1 tsp fenugreek seeds
• 2.5cm/1in cinnamon stick
• 4 cardamom pods
• 3 star anise
• 2.5cm/1in piece fresh root ginger
• 1 onion
• 2 lemongrass stalks
• 2 tbsp groundnut oil
• 400 ml/14 fl oz/generous 1½ cups coconut milk
• 1 small handful of coriander leaves
• 3 tbsp fish sauce