Servings per package:
Coriander Seed, Turmeric, Chilli Powder, Cumin Seed, Fennel Seed
- 3½ tbsp butter/ghee (50 g)
- 2 medium onions, sliced
- 6 cloves garlic, finely chopped
- 5 tsp ginger, finely chopped
- 2 tbsp Malay Lamb Curry Masala
- 1 kg lean Lamb, diced
- 300 ml Coconut Cream
- 1½ tsp Salt or to taste
- 1 stalk Lemongrass, minced
Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Malay Lamb Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the lamb and seal well. Add the remaining ingredients.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.