Mudgeeraba Spices
Sumatra Lamb Curry Recipe
This Sumatran curry is medium heat and delicious cooked with lamb, chicken or beef, with vegetables and potatoes. Also excellent served with seafood. This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Ingredients
- 60ml ghee/oil
- 200g onion, finely chopped
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 tbsp lemongrass paste
- 2.5 tbsp Sumatra Lamb Curry Masala
- 1kg diced Lamb
- 2 cups coconut cream
- Juice of 1/2 lime
- Salt to taste
- 20g pan roasted, ground desiccated coconut
Method
- Heat oil in a large pan until hot. Add onion, ginger, garlic and lemongrass, sauté.
- Lower heat, add Sumatra Lamb Curry Masala to pan, stir well and fry until aromatic.
- Add meat and seal on high heat, stir well.
- Add remaining ingredients.
- Bring to boil, then cook simmering until meat is tender and liquid has reduced.
- Serve hot with rice, Naan bread and Sambal.
- Chicken and beef, with/without vegetables can be substituted for lamb in this dish.
