Lamb Curry
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
58
Sourness
35
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
5 tbsps
Vegetable Oil1.5 quarts
Coconut Milk5 cloves
Garlic (peeled)2 tbsps
Coriander Seed1 tbsp
Anise Seed1 tbsp
Fennel Seed1
SaltDirections:
1
Trim the meat and cut into cubes
2
Heat the oil in a large saucepan
3
Add the pounded spice paste and fry until fragrant
4
Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass, and salam leaves
5
After 2 minutes, add the meat and stir until the meat stiffens
6
Add the coconut milk and stir well on low fire until meat is tender, about 1 to 2 hours
7
When you see that the coconut milk is evaporating, add some hot water
8
When the oil comes up, take it away and keep stirring until the sauce becomes thick
9
Serve with white rice
10
Combine all of the ingredients and mix into a fine paste in a mortar and pestle, or in a food processor