Malaysian•gourmet

Malaysian Lamb Curry

Malaysian lamb curry is a dish made with intense aromatic blend of spices and cooked in coconut milk or cream that is distinctively delicious.

Ingredients

3 tbsp extra virgin olive oil
1.2 kg lean leg of lamb (diced)
5 medium potatoes (cut into wedges)
2 medium red tomatoes (diced into 2 cm (0.8 inch) pieces)
400 ml coconut milk
1 tbsp tamarind paste (or tamarind puree)
salt (to taste)
15 curry leaves
1 large star anise
5 whole cloves
1 cinnamon stick
3 tsp stevia
Steamed basmati rice (or turmeric basmati rice to serve)
3 clove garlic
1 medium brown onion (cut into wedges)
3 long fresh red chillies (deseeded and cut into 3cm pieces)
10 small dried red chillies (deseeded)
1 tbsp curry powder
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp ground fennel seeds
1 tsp ground paprika
10 candle nuts (or macadamia nuts)
2 tbsp extra virgin olive oil
3 sprigs coriander (including stems. Roughly cut into 1 to 2 cm (0.4 to 0.8 inch) lengthwise)

1
Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste.
2
Heat up a non-stick wok with 3 tablespoons of extra virgin olive oil, add the spice paste, red tomato, tamarind puree or paste, curry leaves, cloves, star anise and cinnamon stick. Stir-fry for 5 minutes or until aromatic on medium heat.
3
Add the lamb, stir-fry for 5 minutes on medium to high heat. Then add the coconut milk and stevia or raw brown sugar to the curry and stir and mix well. Bring to a boil, then cover with lid and turn the heat to low and simmer lightly for 1 hour or until lamb is soft.
4
Add in the potatoes, stir and mix well. Bring to a boil again, cover with lid and turn the heat to low and simmer for another 30 minutes or until potatoes are soft.
5
Add salt to taste and stir and mix well. Then turn off the heat.
6
Garnish with some coriander leaves and serve with steamed basmati rice or turmeric basmati rice.