KUALA LUMPUR, MALAYSIA – This Eid al-Adha, brings a touch of elegance to your festive table with a recipe that beautifully marries cultural heritage and European culinary excellence. In today’s global culinary landscape, the use of high-quality ingredients is essential in crafting dishes that are both meaningful and memorable. Premium European Products, renowned for their exceptional quality, food safety, and traceability, are increasingly making their way into kitchens around the world — including here in Malaysia.
As part of the European Union’s continued effort to promote its finest food products, Premium European Products has proudly partnered with Chef Amir Gani — a leading figure in Malaysia’s culinary scene, celebrated for his modern interpretation of Malaysian and Nusantara cuisine. The collaboration brings to life a festive and flavour-packed creation: Lamb Shank with PDO Krokos Kozanis (Greek Saffron) and Pomegranate Rice, a dish that seamlessly blends premium European ingredients with rich Malaysian flavours and culinary tradition.
Lamb Shank with Greek Saffron: A Star of the Table
Combining locally inspired preparation with PDO (Protected Designation of Origin) certified ingredients, the lamb shank is marinated in PDO Krokos Kozanis (Greek Saffron)and PDO Extra Virgin Olive Oil, delivering a golden, subtly spiced flavor. Slow-cooked to perfection, the tender meat is served in a creamy saffron gravy that is both comforting and luxurious.
Main Dish: Lamb Shank with Greek Saffron
Ingredients (Serves 4)
For Marinating the Lamb Shank
4 lamb shanks (approx. 300–400g each)
½ cup evaporated milk
3 tsp PDO Krokos Kozanis (Greek Saffron), soaked in 2 tbsp hot water
2 tbsp PDO Kolymvari Extra Virgin Olive Oil
1 tsp coriander powder
½ tsp cumin powder
Salt and black pepper to taste
For the Gravy
1 large onion (sliced)
4 cloves garlic (pounded)
1-inch ginger (pounded)
1 stick cinnamon
3 cardamom pods
2 star anise
1 cup fresh Latvian milk
½ cup water or lamb stock
1 tbsp ghee for extra flavour
Salt and a pinch of sugar
Main Dish Cooking Instructions
1. Marinate the lamb with the listed ingredients (A) for 1–2 hours. Ensure the saffron and milk coat the meat thoroughly. Refrigerate during this time.
2. Sear the lamb in olive oil or ghee until browned on the outside. Set aside.
3. In the same pot, sauté cinnamon, cardamom, and star anise, then add onions, garlic, and ginger. Cook until aromatic.
4. Return the lamb shanks to the pot. Add Latvian milk, water/stock, and saffron water. Simmer on low heat for 1.5 to 2 hours, or oven-bake covered at 160°C.
5. Finish with salt and sugar to taste. Adjust thickness of gravy as needed
Pomegranate Rice: A Vibrant Companion
Paired with the lamb is Pomegranate Rice (Nasi Delima) — a vibrant, fragrant side dish featuring PDO Korinthiaki Stafida Vostizza (Greek raisins), fresh pomegranate seeds, and toasted nuts. This rice dish brings a colourful, subtly sweet and tangy profile that complements the richness of the lamb.
Side Dish: Pomegranate Rice (Nasi Delima)
Ingredients (Serves 4–5)
2 cups basmati rice (soaked 20 mins and drained)
2 tbsp PDO Kolymvari Extra Virgin Olive Oil
1 tbsp ghee (optional)
1 onion (thinly sliced)
3 cloves garlic (chopped)
1 stick cinnamon, 3 cardamom pods, 2 cloves, 1 bay leaf (optional)
½ tsp coriander powder
¼ tsp cinnamon powder
½ tsp salt
3 cups water or chicken/beef stock
½ pomegranate (seeds only)
¼ cup PDO Korinthiaki Stafida Vostizza (Greek Raisins) – soaked to soften
¼ cup toasted pistachios or almonds (optional)
1 tsp rose water (optional)
Side Dish Cooking Instructions
1. Fry spices in olive oil and ghee. Add onion and garlic; cook until golden.
2. Add dry spices: coriander powder, cinnamon powder, and salt. Stir well.
3. Add rice, stir to coat, and pour in water or stock. Cook over medium heat, then reduce and cover until done (~15 mins), or transfer to a rice cooker.
4. Final touch: Add raisins, pomegranate seeds, and rose water (if using). Mix gently and let sit warm for 10 minutes before serving.
Premium Ingredients from Europe
The PDO Krokos Kozanis (Greek saffron) is prized for its vibrant colour, rich aroma, and full-bodied flavour. Carefully handpicked in the Kozani region, this spice represents the gold standard in saffron production. PDO Extra Virgin Olive Oil, sourced from Greece’s protected regions such as Kolymvari, Vorios Mylopotamos Rethymnis, Viannos Irakliou or Messara, adds depth and smoothness to both the lamb and rice. PDO Korinthiaki Stafida Vostizza, the Greek black raisin, delivers natural sweetness, tying the dish together with a hint of Mediterranean warmth.
To complement these bold ingredients, Latvian dairy products have exceptional quality, purity, rich taste and safety adherence to high animal welfare standards, which provides a creamy balance. Whether it’s rich yogurt used in a marinade or a touch of fresh cream in the sauce, Latvia’s premium milk products elevate the dish with a smooth texture and subtle flavour, underscoring the excellence of European quality.
A Dish That Celebrates Quality and Creativity
This creative collaboration with Chef Amir Gani showcases how European ingredients can be seamlessly woven into Southeast Asian recipes, offering a unique and premium gastronomic experience. The establishment effectively integrated European culinary influences with the preferences of Malaysian consumers. Whether enjoyed at home or served professionally, this lamb shank with saffron and pomegranate rice proves that great cooking knows no borders.
About Chef Amir Gani
Chef Amir Gani is a celebrated culinary artist known for his mastery of modern Malaysian and Nusantara cuisine. With over 12 years of experience across the culinary and F&B landscape, Chef Amir’s work spans professional kitchens, national TV shows, brand collaborations, and restaurant consultancy. A gold medalist at the Malaysian International Gastronomy Festival, he is also the co-founder of The 3 Dukes Publika and Artisan Restaurant. His signature style blends traditional heritage recipes with modern techniques, creative styling, and digital storytelling. Through AG Food Lab, he continues to champion local flavours via content creation, private dining, and F&B consulting—most recently through a new Penang-based kampung dining concept.
For more information about the "Premium European Products" campaign, please visit https://premiumeuropeanproducts.eu/ or email us to info@premiumeuropeanproducts.eu.
Pages dedicated to this program can be found on Instagram, Facebook and YouTube, @premiumeuropeanproducts.
Notes to Editor
About National Union of Agricultural Cooperatives of Greece (ETHEAS)
Founded by Greece's leading cooperatives and established by Greek law, ETHEAS is the national coordinating body of Agricultural Cooperatives in Greece. With over 300 member cooperatives representing approximately 80% of Greece's total agricultural cooperative turnover, ETHEAS aims to foster rural and cooperative development, support and promote its members' activities domestically and internationally, provide expert opinions on cooperative movement agricultural production and sector development, supervise the dissemination and promotion of cooperative ideas, and serve and educate its members through studies, research projects, and assignments.
About Latvian Dairy Committee (LDC)
The Latvian Dairy Committee (LDC), established in 1995, represents Latvian dairy processing sector and aims to protect its interests. It consists of 17 members processing approximately 80% of industrially produced milk in Latvia.
This press release has also been published on VRITIMES
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