Lamb Curry

  • Preparation Time30 mins
  • Cooking Time120 mins
  • Serves8
  • DifficultyMedium
75ml vegetable oil
Spice paste, recipe follows
2 cardamom seeds
3 cloves
1 (4cm ) piece cinnamon
1 (2cm ) piece fresh galangal, smashed
2 lemongrass stalks, bruised
3 salam leaves (optional)* see note
900g lamb or lamb innards
1.5L coconut milk

For the spice paste

5 red chillies, chopped
10 shallots, chopped
5 cloves garlic, peeled
5 candlenuts
1 (2cm) piece fresh ginger, chopped
1 (2cm) piece fresh turmeric, chopped
2 tbsps coriander seeds
1/2 tbsp anise seeds
15 black peppercorns
1/4 tbsp fennel seeds
Salt
1) Trim the meat and cut into cubes. Heat the oil in a large saucepan. Add the pounded spice paste and fry until fragrant. Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass and salam leaves.

2) After 2 minutes, add the meat and stir until the meat stiffens. Add the coconut milk and stir well on low fire until the meat is tender, about 1 to 2 hours. When you see that the coconut milk is evaporating, add some hot water. When the oil comes up to the surface, remove it with a slotted spoon and keep stirring until the sauce thickens.

Serve with white rice.

Spice Paste:

Combine all of the ingredients and mix into a fine paste using a mortar and pestle, or a food processor.

*Note: Salam leaves can be found at ethnic markets. They can be substituted with curry leaves

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