Malaysian Lamb Curry Recipes

Ingredients :

2

3

4

1

1 tablespoon

2 teaspoons

1 teaspoon

800 ml

1 kg

1¹/2 teaspoons

onions, chopped

cloves garlic, crushed

fresh red chilies, cored, seeded and chopped

stalk lemon grass, chopped

chopped fresh root ginger

ground coriander

ground cumin

coconut milk

lean mature lamb or mutton shoulder, cut into 5 cm cubes

light brown sugar

salt

juice 1 lime

Method :

Put onions, garlic, chilies, lemon grass, ginger, coriander and cumin in a blender. Add about 150 ml of the coconut milk and mix together well. Pour into a large saucepan. Stir in 300 ml coconut milk and 700 ml (3 cups + 2 tablespoons) water and bring to a simmer. Add lamb and lime juice. Simmer gently, uncovered, stirring occasionally, for about 2 hours until meat is tender and liquid has evaporated. Add a little boiling water if liquid evaporates too quickly. Stir in remaining coconut milk and sugar. Add salt to taste and simmer for about 5 minutes. Serve with boiled rice.

Serves 4-6

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