Recipe Ingredient
- 1kg lamb rack, chopped
- 3 shallots, sliced
- 2 cloves garlic, sliced
- 1/2 cup oil
- 2 onions, halved and sliced
- 100ml thick coconut milk
- 20g asam jawa mixed with 150ml water, squeezed for juice
- Marinade (A)
- 45g ginger, grated
- 1 tbsp sweet soy sauce
- 1 tbsp pepper
- 1 tsp fennel powder
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- (B)
- 2 stalks curry leaves
- 5 cardamoms
- 3 star anise
- 6 cloves
- 6cm cinnamon stick
- 3 stalks lemon grass
- (C) Combine and add a little water to mix into a paste
- 3 1/2 tbsps meat curry powder
- 2 tbsps chilli powder
- 1/2 tsp ground black pepper
- 10 shallots, pounded finely
- Seasoning
- 1 tsp salt or to taste
- 1/2 tsp sugar or to taste
Instructions
- Blanch lamb rack pieces in boiling water for 1-2 minutes. Drain and rinse well. Season with marinade (A) for several hours.
- Heat oil and fry shallots and garlic until fragrant and golden brown. Dish out and leave aside.
- In remaining hot oil add ingredients (B). Fry for 1 minute. Add onions. Continue to fry until onions turn soft.
- Add ingredients (C). Continue to fry until oil separates. Add marinated lamb. Fry until lamb is well coated with the spices.
- Dish out and transfer contents into a pressure cooker. Add asam jawa juice to mix.
- Cook according to instructions given by your brand of pressure cooker. Once curry is done, wait for 15 minutes until the pressure is automatically released before opening.
- Dish out into a saucepot. Add coconut milk and adjust with seasoning to taste. Boil for an extra 6-7 minutes.