Red Lamb Curry Daging Kambing Merah
From bonzaichef 17 years ago
- 80 minutes to make
- Serves 6
This is one of the nicest curries I have ever cooked, it's highly addictive. I apologise if this dish is not traditional malay cooking, maybe it could be singaporean. Besides it's origins, it's really worth cooking for a curry evening with friends! Read more I usually add dessicated coconut to the rice for an extra taste infusion; -))HappyHappyJoyJoy!! See less
Ingredients
- 1.5kg lamb leg, deboned shopping list
- salt, to taste shopping list
- 4 cm ginger, peeled and chopped shopping list
- 6 garlic cloves, roughly chopped shopping list
- Handful blanched almonds shopping list
- 3 tbsp vegetable oil shopping list
- Handful curry leaves shopping list
- 3 tbsp curry powder, 1tsp cumin seeds-powder,1tsp fennel seeds,1tsp chilli powder(ground togeather in a pestle & mortar) shopping list
- 4 cloves shopping list
- 2 cinammon sticks (3cm) shopping list
- 5 red onions, chopped shopping list
- 4 tbsp tomato puree shopping list
- 400g can chopped tomatoes shopping list
- palm sugar, to taste shopping list
- 1can coconut milk or 1can evaporated milk shopping list
- TO SERVE shopping list
- Pitta bread shopping list
- Boiled rice shopping list
- mango chutney, or aubergine chutney or pickle shopping list
How to make it
- Trim the excess fat from the lamb, then wash and drain the meat. Cut it into bite-sized cubes then place in a large saucepan with 1 tablespoon of salt and bring to a boil. Remove from the heat, drain to remove the scum and rinse briefly. Set aside to drain thoroughly.
- Use a pestle and mortar to pound the ginger, garlic and almonds to a fine paste. Set aside
- In a cooking pot, heat the oil and quickly fry the curry leaves for a few seconds until fragrant. Remove them from the pan with a slotted spoon and set aside for garnishing.
- To the same pan add the cloves and cinnamon stick, then add the onions and the ginger-garlic-almond paste and cook, stirring, for approximately 5 minutes. Mix in the tomato purée and the curry powder and continue cooking and stirring until the mixture is fragrant. Add the lamb and the can of chopped tomatoes and cook for 30 minutes, stirring often.
- Stir in the salt, sugar, coconut or evaporated milk and enough water enough to cover the meat. Bring to a boil and simmer until the lamb is tender, approximately 30 minutes. Garnish with the fried curry leaves before serving with pitta bread and rice, and a mango or aubergine chutney or pickle
The Rating
Reviewed by 7 people-
Nicely done sir... very rich recipe indeed. I love the way you added blanched almonds in it... SUPERB!
daryllau
in Seri Kembangan loved it
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I wish i were eating this right now!...
turtle66
in Sacramento loved it
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This looks fantastic, I'm saving and printing this one for future cooking/eating pleasure. Thanks for the post.
sitbynellie
(Susan)
sitbynellie
in Glasgow loved it
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