|
Number of serving: 4
Total Preparation time: 25minutes
Total Cooking time: 1 hour 45 minutes
Ingredient A:
750 g (1 ½ lb) lamb meat, cut into bite-size
¼ teaspoon salt
¼ 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 ¼ 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
Method:
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
|