Asian Festive Dishes Recipes - Indonesian Lamb Curry (Kurmah) Recipe

Ingredients

• 1 lb. (500 g.) lean lamb

• 2 tablespoons ghee

• 2 medium onions (sliced)

• 4 cloves garlic (pounded)

• 2-inch (5-cm.) kayu manis/cinnamon stick

• 2 bunga cengkih/cloves

• 3 kepulaga/cardamoms (bruised)

• 1 stalk serai/lemon grass (lightly crushed)

• 2 green chilies (split lengthwise & seeded)

• salt to taste

• 2 1/2 cups san tan/coconut milk

• 1/4 cup water and 1 dessertspoon tamarind paste (mixed & strained to ex tract juice)

Ground Ingredients:

• 2 dessertspoons ketumbar/coriander seeds (dry-Cried)

• 1/2 teaspoon jintan putih/white cumin seeds (dry-fried)

• a pinch ground jintan manis/aniseed (dry-fried)

• 1 teaspoon white peppercorns

• 2 tablespoons almonds (blanched & skinned)

Serves 4-6

---

Method:

1. Cut lamb into 2-inch (5-cm.) cubes and set aside.

2. Heat ghee in a heavy pan. Fry onions and garlic till golden brown. Add whole spices and fry till fragrant.

3. Mix in ground ingredients and fry till the oil separates.

4. Add meat, lemon grass, chilies and salt. Cook over high flame for 2 minutes, then reduce heat.

5. Simmer covered for 5-6 minutes. Add coconut milk and raise heat. Stir till blended, then bring to the boil. Reduce heat again.

6. Simmer, stirring frequently, till the meat is tender.

7. Add tamarind juice and adjust seasoning. When the gravy thickens, .remove from flame.

8. Serve hot with boiled white rice.