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Gulai Kambing

Malaysian Lamb Curry

Lamb Curry

In a container of electric blender tamarind liquid, onion blend until smooth. Add garlic and ginger, blend again. Add spices , macadamia nuts dried chilis and toasted coconut, blend until smooth and well combined.

Heat oil in large saucepan and fry blended mixture for 5 mins stirring to avoid sticking. Add meat, fry 3 mins. Add tomato, fry 3 mins. Add coconut milk, salt and lemon grass and bring slowly to boil. reduce heat to very low until tender, stir occasionally til meat tender (1 - 1 1/2 hours). Serve with white rice.

By Susan Gibbons

Ingredients
6 servings
  • 1 1/2 lb lamb diced
  • 4 tbsp desiccated coconut toasted
  • 1/4 cup tamarind liquid
  • 2 large onions roughly chopped
  • 4 cloves garlic chopped
  • 1 tbsp ginger chopped
  • 2 tsp ground coriander
  • 1 tsp each ground cumin and turmeric
  • 1/2 tsp each ground cinnamon, fennel, nutmeg and black pepper
  • 1/4 tsp each ground cloves and cardamon
  • 12 macadamia nuts
  • 4-8 dried red chilis
  • 1 stalk lemon grass finely chopped
  • 2 tbsp peanut oil
  • 2 ripe tomatoes
  • 1 1/2 cups coconut milk
  • 1 1/2 tsp salt