Ingredients:
- 400g-500g frrozen diced lamb, thawed
Cubed:
- 2 tomatoes
- 2 potatoes
Marinade A:
- 1 tbsp light soy sauce
- 1 tbsp ginger juice
- 1 tsp meat curry powder
- 120ml coconut milk
- 4 tbsp cooking oil
Spices (B):
- 2 star anise
- 5 cloves
- 5cm cinnamon stick
- 4 cardamon, smashed
- 3 stalks curry leaves
- 2 pansan leaves, shredded and knotted (optional)
Ground spices (C)-combined:
- 5 shallots
- 3 cloves garlic
- 3cm galangal
- 2 stalk lemon grass
- 1 tsp grond black pepper
- 4 tbsp meat curry powr
- 1 tbsp chilli powder
Seasoning:
- 1 tsp salt or to taste
- 1/2 tsp sugar or to taste
- juice of 1 lime
Garnishing:
- coriander leaves
Method:
Clean lamb pieces and marinate with ingredients (A) for 15-20 minutes.
Heat oil to saute spices inredients (B) until fragrant. Add sliced onion and fry until soft before adding the ground spices (C). Fry for 1-2 minutes then add in lamb and tomatoes.
Fry till heated through and pour in coconut milk. Bring to a low simmering boil. Halfway through cooking, add in potatoes and continue to cook until the meat is tender and the gravy turn thick. Season to taste.
Dush out to serve with garnishing.
No comments:
Post a Comment