Lamb Curry


Lamb Curry is my take on a timeless classic, rich with tender lamb that falls apart at the slightest touch, immersed in a spicy, aromatic sauce. This curry balances heat with depth of flavour, bringing together a medley of spices that infuse the lamb with an unforgettable taste. It’s a dish that commands attention at the dinner table, turning an ordinary meal into an occasion. Ideal for those who love their food with a bit of spice and a lot of flavours, my Lamb Curry is all about celebrating bold tastes and the joy of sharing a hearty, satisfying meal.

Ingredients:

  • 2 kg lamb on the bone, preferably leg pieces
  • 4 large potatoes, peeled and cubed
  • 2 tomatoes, each cut into quarters
  • 6 tbsp curry powder for meat
  • 2 cups thick coconut milk
  • 1 cup light coconut milk
  • 2 slices of tamarind peel, or substitute with tamarind water
  • A pinch of palm sugar
  • Salt to taste
  • Oil for sautéing

For the Spice Mix:

  • 1 tbsp chilli powder
  • 2 tbsp meat masala powder
  • 2 tbsp kerisik (toasted coconut paste)

For the Ground Mixture:

  • 1 large onion
  • 5 shallots
  • 5-6 garlic cloves
  • 2 inches ginger
  • 1 inch galangal

For Tempering:

  • 2 sticks of cinnamon
  • 5 cardamom pods
  • 2 star anise
  • 5 cloves

Instructions:

 

  1.  Begin by washing the lamb with a bit of flour to clean it thoroughly, then drain well.
  2. In a large pot, submerge the lamb halfway in water and bring to a gentle boil until it's tender, about 30-40 minutes. For quicker results, use a pressure cooker and cook for 15 to 20 minutes.
  3. In a deep frying pan, heat some oil and fry the tempering spices until they start to release their aroma. Then incorporate the finely ground mixture of onion, shallots, garlic, ginger, and galangal.
  4. Add the premixed spice blend (chili powder, meat masala, and kerisik) to the pan and fry until oil begins to separate, stirring continuously to avoid burning. Add water if needed to prevent the mixture from drying out.
  5. Mix in the precooked lamb, letting the spices infuse for a few minutes.
  6. Pour in the lamb cooking liquid, light coconut milk, kerisik, tamarind, and cubed potatoes. Simmer until the mixture thickens slightly.
  7. Towards the end, stir in the thick coconut milk, a touch of palm sugar, and salt to taste.
  8. Add the quartered tomatoes just before you turn off the heat.

This Lamb Curry offers a deeply satisfying combination of tender lamb, robust spices, and a creamy coconut gravy. It’s perfect for a cozy dinner, bringing a touch of indulgence and warmth to your table.

We hope these recipes bring as much joy to your table as they do to ours. Enjoy the cooking, the tasting, and the sharing with those near and dear. Your thoughts and experiences mean the world to us, so please take a moment to leave a review below.

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Lamb Curry

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