Lamb Curry Recipe
 Malaysian Recipes

Ingredients:

2
3 cloves
4
1 stalk
1 1/2 tbsp
2 tsp
1 tsp
800 ml/ 28 fl oz/ 3 1/2 cups
1 kg/ 2 1/4 lb

1 1/2 tsp

 

onions, chopped
garlic, smashed
fresh red chilies, cored, seeded and chopped
lemon grass, chopped
chopped fresh root ginger
ground coriander
ground cumin
coconut milk
lean mature lamb or mutton shoulder, cut into 5 cm/ 2 in cubes
juice of 1 lime
light brown sugar
salt
 

Method:

1. Put onions, garlic, chilies, lemon grass, ginger, coriander and cumin in a blender. Add about 150 ml/ 5 fl oz/ 2/3 cup of the coconut milk and mix together well. Pour into a large saucepan. Stir in 300 ml coconut milk and 700 ml 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.

2. Add a little boiling water if liquid evaporates too quickly. Stir in remaining coconut milk and the sugar. Add salt to taste and simmer for about 5 minutes. Serve with boiled rice.

Serves 4-6.