Recipe Ingredient
- 400-450g neck of lamb or breast of lamb, cubed or sliced
- Cubed:
- 2 tomatoes
- 2 potatoes
- Marinade (A):
- 1 tbsp light soy sauce
- 1 tbsp ginger juice
- 1 tsp meat curry powder
- 3/4 a grated coconut mixed with 600ml water and squeezed for coconut milk
- 4 tbsp oil
- Spices (B):
- 2 star anise
- 6 cloves
- 5cm piece cinnamon stick
- 4 cardamoms, smashed
- 3 stalks karrupillay leaves (curry leaves)
- 2 pandan leaves, shredded and knotted
- Ground spices (C) – combined:
- 4 shallots
- 2 cloves garlic
- 4cm piece ginger
- 3cm piece galangal
- 2 stalks lemon grass
- 1 tsp ground black pepper
- 4 tbsp meat curry powder
- 1 tbsp chilli paste
- Seasoning:
- 1 tsp salt or to taste
- 1/2 tsp sugar or to taste
- Juice of one lime
- Garnishing:
- Coriander leaves
Instructions
- Clean lamb pieces and marinate with ingredients (a) for 15-20 minutes. Heat oil to saute spice ingredients (b) until fragrant.
- Add sliced onion and fry until soft before adding the ground spice ingredients (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 meat is tender and the gravy turns thick. Season to taste. Dish out to serve with garnishing.
