Wan Maus with Chef Dan: Tender Cinnamon Lamb Flaps

Lamb flaps feature at special events across Papua New Guinea because, when cooked properly, their fat renders into tender meat with deep flavor. Chef Dan’s recipe uses a long simmer before finishing the lamb with a hot, sticky cinnamon crust.

Dry-roast garlic, bay leaves, cumin seeds, coriander seeds, peppercorns and cinnamon for two minutes. Add chopped carrot, onion or shallot, and ginger, then fry briefly before adding one litre of water, salt and a supermarket-sized pack of lamb flaps.

Boil the mixture for 10 minutes, then cover and simmer it over low heat for two to three hours, until the lamb falls apart easily. Strain the cooking liquid, add sugar and white vinegar, and reduce the mixture by half to make the serving sauce.

Mix cinnamon and sugar in equal parts and coat the lamb. Grill it on a lightly oiled barbecue, grill plate or frying pan for about one minute on each side, allowing the sugar to caramelize without burning. Serve with rice, mashed potatoes or creamy taro, alongside salad or greens.