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Curry (Lamb)


Indonesian Curry (Lamb)


5 pieces Shallots
5 pieces Candle nuts
5 cloves Fresh Garlic
3 pieces Salam leaves
2 tsp. Coriander seeds
1 tsp. Cumin powder
3 tbsp. Coconut sugar
3 cups Coconut milk, canned
6 cups Hot water
2 stems Lemon grass, bruised
3 pieces Lime leaves
1/4 cup Canola oil
2 tbsp. Ginger, finely chopped
2 tsp. Turmeric powder
dashes Sea Salt to taste
3 pieces Whole cloves
1 piece Cinnamon bark
5 medium Red peppers
1 inch Galangal, (available in most Asian stores)
2 1/2 lbs. Lamb shoulder
3 pieces Cardamom pods


Cut lamb meat into bite size pieces.

In a mortar and pestle or in a blender put and ground red peppers, shallots, garlic, candle nuts, ginger, turmeric, coriander, and cumin to make a paste.

Heat oil in a sauce pan and sauté the paste, cardamom, cloves, cinnamon stick, galangal, lemon grass, salam leaves and lime leaves until the oil sips through.

Add lamb pieces and stir until meat is slightly cooked then pour 1 cup of the coconut milk and mix well.

Add hot water and bring to a boil in a lower the heat, add palm sugar and salt, then simmer until meat is cook and tender.

Add the remaining coconut milk, simmer another 5 minutes.

Serve hot with steamed white rice.

Serve6-8 people.



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Last modified: May 26, 2003