I love lamb, and the next best thing to cooking lamb besides roasting is to make a lamb curry.
It's great to eat with bread or rice and all I have to do is to add a salad dish and I have a complete delicious meal.
Here's how I make my Lamb Curry.
Ingredients:
Lamb cut into cubes.
I usually measure by the bowl which I am using to serve my family of four. So once the meat fills the bowl, that's my portion. Let's say for this writing purpose, about 250gms of lamb meat.
Blitz the following ingredients in a food processor.
1 large onion. I like the red ones.
3 cloves of garlic. More if you like.
An inch of ginger root.
2 red chillies (for the heat)
1 green chilli (for that refreshing chilli smell)
1 Tbsp ground chilli paste (These are made out of dried chillies which makes the dish have a deep red color.)
Add on ingredients.
1/2 cup oil (Any oil will do. I use canola or a vegetable blend.)
3 Tbsp curry powder with some water added to make a paste.
1 tsp paprika.
7 bird's eye chilli (cili padi as Malaysians call it). I throw that in for family members who wanna have that extra kick when they bite into these whole chillies in the dish.
Halved onions if you like.
Method:
In a deep thick bottomed saucepan, heat the oil.
Put in the blitzed ingredients and sautee until the onions don't smell raw anymore.
Take care not to burn the onions, so keep stirring.
Add the paprika and curry powder paste and continue to sautee until fragrant.
Add the lamb meat and stir to combine. Continue to sear all sides of the meat.
Once the meat has been seared, add the whole bird's eye chillies, and the halved onions.
Lower the heat and cover. I usually don't stir in the chillies and onions and instead let them be on top and cover to let them cook in the steam.
In about 5 minutes, stir to combine. The dish should be fragrant and shiny with the oil from the meat that has come out.
Add a cup of water or as much as you want for the desired gravy. I like mine thick so I don't add much water. If I want potatoes, I will boil the potatoes first and pour the boiled potatoes along with the water they were boiled in to make the gravy. Some may want to add coconut milk for the gravy. I prefer to omit the coconut milk.
Once the gravy has boiled, add the salt and white pepper to taste and the dish is ready to be served.
Enjoy!
It's great to eat with bread or rice and all I have to do is to add a salad dish and I have a complete delicious meal.
Here's how I make my Lamb Curry.
Ingredients:
Lamb cut into cubes.
I usually measure by the bowl which I am using to serve my family of four. So once the meat fills the bowl, that's my portion. Let's say for this writing purpose, about 250gms of lamb meat.
Blitz the following ingredients in a food processor.
1 large onion. I like the red ones.
3 cloves of garlic. More if you like.
An inch of ginger root.
2 red chillies (for the heat)
1 green chilli (for that refreshing chilli smell)
1 Tbsp ground chilli paste (These are made out of dried chillies which makes the dish have a deep red color.)
Add on ingredients.
1/2 cup oil (Any oil will do. I use canola or a vegetable blend.)
3 Tbsp curry powder with some water added to make a paste.
1 tsp paprika.
7 bird's eye chilli (cili padi as Malaysians call it). I throw that in for family members who wanna have that extra kick when they bite into these whole chillies in the dish.
Halved onions if you like.
Method:
In a deep thick bottomed saucepan, heat the oil.
Put in the blitzed ingredients and sautee until the onions don't smell raw anymore.
Take care not to burn the onions, so keep stirring.
Add the paprika and curry powder paste and continue to sautee until fragrant.
Add the lamb meat and stir to combine. Continue to sear all sides of the meat.
Once the meat has been seared, add the whole bird's eye chillies, and the halved onions.
Lower the heat and cover. I usually don't stir in the chillies and onions and instead let them be on top and cover to let them cook in the steam.
In about 5 minutes, stir to combine. The dish should be fragrant and shiny with the oil from the meat that has come out.
Add a cup of water or as much as you want for the desired gravy. I like mine thick so I don't add much water. If I want potatoes, I will boil the potatoes first and pour the boiled potatoes along with the water they were boiled in to make the gravy. Some may want to add coconut milk for the gravy. I prefer to omit the coconut milk.
Once the gravy has boiled, add the salt and white pepper to taste and the dish is ready to be served.
Enjoy!
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