Lamb Curry

  • 75ml vegetable oil
  • Spice paste, recipe follows
  • 2 cardamom seeds
  • 3 cloves
  • 1 (4cm ) piece cinnamon
  • 1 (2cm ) piece fresh galangal, smashed
  • 2 lemongrass stalks, bruised
  • 3 salam leaves (optional)* see note
  • 900g lamb or lamb innards
  • 1.5L coconut milk
  • For the spice paste
  • 5 red chillies, chopped
  • 10 shallots, chopped
  • 5 cloves garlic, peeled
  • 5 candlenuts
  • 1 (2cm) piece fresh ginger, chopped
  • 1 (2cm) piece fresh turmeric, chopped
  • 2 tbsps coriander seeds
  • 1/2 tbsp anise seeds
  • 15 black peppercorns
  • 1/4 tbsp fennel seeds
  • Salt
View metric measurements
1) Trim the meat and cut into cubes. Heat the oil in a large saucepan. Add the pounded spice paste and fry until fragrant. Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass and salam leaves.

2) After 2 minutes, add the meat and stir until the meat stiffens. Add the coconut milk and stir well on low fire until the meat is tender, about 1 to 2 hours. When you see that the coconut milk is evaporating, add some hot water. When the oil comes up to the surface, remove it with a slotted spoon and keep stirring until the sauce thickens.

Serve with white rice.

Spice Paste:

Combine all of the ingredients and mix into a fine paste using a mortar and pestle, or a food processor.

*Note: Salam leaves can be found at ethnic markets. They can be substituted with curry leaves

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