Recipe

Red Lamb Curry Daging Kambing Merah Recipe

Add Step-by-Step Photos	Bonzaichef / All my dishes 2 years, 10 months ago 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! ... More Prep:25m Cook:80m Servings:6	Bonzaichef
	exotic flavour infusion

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Ingredients

1.5kg lamb leg, deboned

Salt, to taste

4 cm Ginger, peeled and chopped

6 garlic cloves, roughly chopped

Handful blanched almonds

3 tbsp vegetable oil

Handful curry leaves

3 tbsp curry powder, 1tsp cumin seeds-powder,1tsp fennel seeds,1tsp chilli powder(ground togeather in a pestle & mortar)

4 cloves

2 cinammon sticks (3cm)

5 red onions, chopped

4 tbsp tomato puree

400g can chopped tomatoes

Palm sugar, to taste

1can coconut milk or 1can evaporated milk

TO SERVE

Pitta bread

Boiled rice

Mango chutney, or aubergine chutney or pickle

Directions

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

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Comments

daryllau 2 years, 10 months ago said:
Nicely done sir... very rich recipe indeed. I love the way you added blanched almonds in it... SUPERB!

bonzaichef 2 years, 10 months ago said:
Thank you kindly Darly!!

decobabe 2 years, 6 months ago said:
This sounds really splendid, but doesn't it make a lot? Could use a bit of guidance as to size of pot and serves how many!

fortuna 2 years, 4 months ago said:
Wow! This looks great! I guess one can use regular sugar, palm sugar would be next to impossible to get in my town. By the way, sugar is a key ingredient in many dishes, I have found. It can make or break the recipe. It is especially good in spicy dishes. Thanks for the cool recipe.

capedread 2 years, 1 month ago said:
Hmmm love curries so will give this one a go ta

cabincrazyone 1 year, 10 months ago said:
Definitely on my grocery list, then into the pot! Sounds great.

turtle66 1 year, 3 months ago said:
I wish i were eating this right now!...

zeynah 1 year, 2 months ago said:
Looks wonderfull, thanks. Im so sad i dont have all the ingredients to make it now. Mmm... cant wait to try it!

happychild 1 year, 1 month ago said:
Looks so Good

essence_magazine 10 months ago said:
Wow !! very differnt, I will def have to try it

sitbynellie 5 months, 4 weeks ago said:
This looks fantastic, I'm saving and printing this one for future cooking/eating pleasure. Thanks for the post.
sitbynellie
(Susan)

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