Prep 30 mins
Cook 1 hr
From Malay, in South Africa.
- 1 teaspoon ground coriander
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon five-spice powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon powdered lemon grass
- 1 teaspoon paprika
- 1⁄4 teaspoon ground red pepper
- 1⁄2 teaspoon turmeric (cayenne)
- 1 teaspoon flaked coconut, ground to a powder
- 1 large onion, peeled and roughly chopped
- 6 garlic cloves
- 1 -6 fresh hot pepper (to taste)
- 1 red bell pepper, seeded 2-inch cube
- 1 tablespoon fresh ginger (to taste)
- 6 tablespoons ghee or 6 tablespoons vegetable oil
- 1 1⁄2 lbs lean lamb or 1 1⁄2 lbs beef, cubed
- 1⁄3-1⁄2 cup milk
- 1⁄2 cup coconut cream
- 3 tablespoons flaked coconut
- 2 tablespoons tamarind paste
- Add enough water to the spices to make a stiff paste, then let stand for a few minutes.
- Make a puree of the onion, garlic, hot peppers, bell pepper, and ginger.
- Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking. Then add the puree and fry for 15 minutes.
- Combine the cubed meat with the above in a casserole and place in an oven preheated to 375°F Cook for about 1 hour.
- Meanwhile heat the milk with the coconut cream.
- Halfway through the cooking of the casserole, add the coconut cream, flaked coconut, and tamarind puree to the dish. Stir, and add water or stock if it needs it.
Now this made a wonderful lamb curry! Full of complex flavor and had a great aroma both during cooking and while serving. I used two whole Thai red chillies with the seeds left in place which gave the amount of heat I wanted, it wasn't scorching hot but you knew you were eating a curry. Only changes I made to suit what I had on hand was to use a a teaspoon of minced fresh lemongrass instead of powder and clarified butter instead of the ghee. I served over rice but would go great with mashed potatoes as well. Because of the oven cooking it does stay hot quite a while so it's worth removing from the oven about 10 minutes before serving to let it cool and thicken a bit more.