Lamb Curry (Kari Kambing) Recipe

Ingredients :

625g (1.25 lb) lamb, shoulder or leg

2 cloves garlic

2 tsp peanut oil or ghee

4 shallots or 2 small red onions, finely chopped

2.5 tbsp mild curry powder

2 tsp salt

1 tsp crushed black peppercorns

1.5 cups warm water

2 medium potatoes, parboiled

1 3/4 cups thin coconut milk

1/2 cup thick coconut milk

90g (3 oz) cooked peas (optional)

3 hardboiled eggs

fresh coriander leaves, mint or parsley, chopped

Method :

Chop meat into 2cm (3/4 inch) cubes. Crush garlic. Heat oil in a deep pan and saute shallots or onions and garlic until soft but not colored. Add curry powder with salt and peppercorns and fry for 2 minutes. Pour in 1/2 cup water and stir well. Add cubed lamb and cook for 5 minutes, stirring frequently. Pour in remaining water and simmer on moderate heat, stirring occasionally, until all l liquid has evaporated and meat is tender.

Cut potatoes into 2.5cm (1 inch) cubes and add to the pan with thin coconut milk. Simmer for 5 minutes, then pour in thick coconut milk and add peas and halved boiled eggs. Heat through, remove from heat and let stand for 2 hours. Reheat before serving. Spoon into a serving bowl and sprinkle with chopped herbs.

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