Lamb Curry - Malaysian Eurasian Style

This is equivalent to a Kas Kas Curry my grandmother used to make. The gravy is delicious.

• Ready In: 1 hr 20 mins
• 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

1. Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.
2. Add the lamb and stir fry till meat is browned.
3. 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.
4. When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it.
5. Serve with steamed rice.