Spiced Lamb Curry Recipe

Number of serving: 4

Total Preparation time: 25minutes

Total Cooking time: 1 hour 45 minutes

Ingredient A:
750 g (1 lb) lamb meat, cut into bite-size
teaspoon salt
teaspoon pepper
3 onions, coarsely chopped
3 tablespoons oil

Ingredient B:
2 stems lemon grass (white portion only), sliced
2 cloves garlic
1 piece fresh galangal (size about 3 cm /1 inch), coarsely chopped
1 piece fresh ginger (size 10 cm / 4 inch), coarsely chopped
3 teaspoons ground turmeric
2 red chilies, coarsely chopped
1 teaspoon shrimp paste
1 teaspoon oil

Ingredient C:
2 cinnamon sticks
1/8 teaspoon ground cloves
3 cups (750 ml/24 fl oz) coconut milk

Ingredient D:
2 tablespoons oil

Combine the Ingredient A. Heat a wok or pan with high heat; put in the lamb and onion mixture, stir fry until lamb become brown. Remove all the meat from the pan, leave the oil on the pan. Process Ingredient B in a food processor, until a smooth paste is formed. Heat up the pan again at medium heat, put in the spice paste and stir fry for 3 minutes, do no burn the paste. Put in the lamb and Ingredient C. Simmer for 1 to 2 hours, stir periodically until the lamb become tender. Serve with steamed white rice or pasta


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