Lamb Curry - Malaysian Eurasian Style

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 600 g cubed lamb or 600 g lamb shoulder
• 1 lime
• 1 1/2 cups coconut milk
• 2 1/2 tablespoons poppy seeds (kas kas)
• 1 teaspoon ground fennel
• 1 teaspoon ground cumin
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 6 -8 small shallots
• 3 garlic cloves
• 1 -2 tablespoon chili powder (depending on taste)
• 2 inches fresh turmeric
• 3 -5 shallots (quartered)
• 4 fresh chili peppers (sliced lengthwise into 4)
• 1 inch gingerroot, sliced thinly

Recipe

• 1 saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.
• 2 add the lamb and stir fry till meat is browned.
• 3 add coconut milk and continue to stir for 5 to 10 minutes. simmer over slow fire for 45 minutes, adding water whenever necessary. the gravy should be just covering the meat.
• 4 when the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it.
• 5 serve with steamed rice.