Mudgeeraba Spices
Malay Lamb Curry Recipe
This medium Malay lamb curry is excellent cooked with any kind of meat, seafood, vegetables or lentils. Traditionally cooked with lamb and coconut milk, this versatile curry is great if you want to heat it up with the addition of a little chilli powder, fresh chopped chilli or Cobra Chilli Congo B Pepper Sauce. This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Ingredients
- 50 g Butter/Ghee
- 2 medium Onions, sliced
- 6 cloves Garlic, chopped
- 5 cm piece fresh Ginger
- 2 tbsp Malay Lamb Curry Masala
- 1 kg lean Lamb, cubed
- 300 ml Coconut Cream
- 1.5 tsp Salt
- 1 stalk Lemon Grass, minced
Method
- Heat the ghee in a large pan until hot.
- Add the onion, garlic, ginger, sauté.
- Lower the heat, add the Malay Lamb Curry Masala to the pan, stir well and fry until aromatic.
- Add the meat and seal on high heat, stir well.
- Add the remaining ingredients.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
