Red Lamb Curry Daging Kambing Merah |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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!! 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:
1. 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.
2. Use a pestle and mortar to pound the ginger, garlic and almonds to a fine paste. Set aside
3. 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.
4. 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.
5. 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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