Singaporean Lamb Curry
Indulge in the rich and aromatic flavors of Singaporean Lamb Curry, a dish that perfectly combines tender lamb with a fragrant blend of spices and...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg lean lamb cubed
- 300 gram carrots
- 300 gram onions quartered
- 3 tablespoons curry powder
- 2 tablespoons coriander powder
- 200 ml coconut milk
- 400 ml hot water
- 1 hot red chilies chopped
- 1 dash oil
- 1 pinch salt
- curry leaves
- coriander chopped for garnish
Instructions
- 1
In a hot saucepan, add a dash of oil and once heated, add the coriander powder. Fry until golden.
- 2
Add the onions and lamb pieces in small batches and brown them.
- 3
Once all the meat has browned, remove it from the pan and add a little more oil.
- 4
Add curry powder, chopped chilli, and onions. Cook until golden.
- 5
Add the hot water, coconut milk, and curry leaves. Bring to a boil.
- 6
Add the browned meat and stir every few minutes to prevent sticking.
- 7
Add the carrots and simmer until carrots and meat are cooked.
- 8
Add more coconut milk or water if the dish starts to dry out too much.
- 9
Before serving, remove the curry leaves.
- 10
Serve with chopped coriander.
- 11
This dish pairs wonderfully with sticky rice.