Recipe Ingredient
- 450g lamb, cut into 4cm cubes
- 4-5 tbsp oil
- 550-600ml coconut milk
- 2 ripe tomatoes, blended into a puree
- 2 tbsp kerisik
- 1 onion, halved and sliced thinly
- (A):
- 1 stalk lemon grass, lightly smashed
- 3 cardamom pods, split and use seeds only
- 1/4 tsp grated nutmeg
- 3cm piece cinnamon stick
- (B) - Ground:
- 2½ tbsp chilli paste
- 4 cloves garlic
- 4 shallots
- 2cm piece ginger
- 1 tsp ground black pepper
- 1 tsp fennel powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- Seasoning:
- 1 tsp salt or to taste
- Juice of 1 lemon
- 2 tsp brown sugar
- 1 tsp pepper
Instructions
- Heat oil in a wok and fry onion until soft. Add (A) and continue to fry until fragrant. Mix in (B) and the kerisik, and fry well until aromatic and oil separates.
- Add in lamb and stir well to combine. Pour in tomato puree and coconut milk. Simmer over a gentle low fire until meat is cooked and tender, and gravy is thick.
- Add seasoning to taste.
