Recipe by Charmie777
From Malay, in South Africa.
Top Review by Peter J
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.
- 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
Directions See How It's Made
- 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.