Lamb Curry - Malaysian Eurasian Style
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 600 g cubed lamb or 600 g lamb shoulder
- 1 lime
- 1 1⁄2 cups coconut milk
-
To be ground together
- 2 1⁄2 tablespoons poppy seeds (kas kas)
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- 1⁄4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 6 -8 small shallots
- 3 garlic cloves
- 1 -2 tablespoon chili powder (depending on taste)
- 2 inches fresh turmeric
-
To fry and set aside
- 3 -5 shallots (quartered)
- 4 fresh chili peppers (sliced lengthwise into 4)
- 1 inch gingerroot, sliced thinly
directions
- Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.
- Add the lamb and stir fry till meat is browned.
- Add coconut milk and continue to stir for 5 to 10 minutes. Simmer over slow fire for 45 minutes, adding water whenever necessary. The gravy should be just covering the meat.
- When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it.
- Serve with steamed rice.
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RECIPE SUBMITTED BY
I love trying different kinds of food, playing with flavours. I inherited it from my dad. We used to spend every Sunday, cooking something new. It was like a special day for us to spend time together.
Apart from cooking, I also love travelling. My favourite places are Jamaica, and Morocco. Nothing like sitting by the side of the road somewhere, eating Jerk Chicken or a Moroccan Sandwich!