Lamb Curry Recipe

Name: Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lamb meat or lamb innards; 5 tablespoons vegetable oil; Spice Paste, recipe follows; 2 cardamom seeds; 3 cloves; 1 (1 1/2-inch) piece cinnamon; 1 (3/4-inch) piece fresh galangal, smashed; 2 lemongrass stalks, bruised; 3 salam leaves (optional)*see note; 1 1/2 quarts coconut milk; *Note: can be found at ethnic markets. It can be substituted with curry leaves; 5 red chilies, chopped; 10 shallots, chopped; 5 cloves garlic, peeled; 5 candlenuts; 1 (3/4-inch) piece fresh ginger, chopped; (3/4-inch) piece fresh turmeric, chopped; 2 tablespoons coriander seeds; 1/2 tablespoon anise seed; 15 black peppercorns; 1/4 tablespoon fennel seeds; Salt

Servings: persons

2 pounds lamb meat or lamb innards
5 tablespoons vegetable oil
Spice Paste, recipe follows
2 cardamom seeds
3 cloves
1 (1 1/2-inch) piece cinnamon
1 (3/4-inch) piece fresh galangal, smashed
2 lemongrass stalks, bruised
3 salam leaves (optional)*see note
1 1/2 quarts coconut milk
*Note: can be found at ethnic markets. It can be substituted with curry leaves
5 red chilies, chopped
10 shallots, chopped
5 cloves garlic, peeled
5 candlenuts
1 (3/4-inch) piece fresh ginger, chopped
(3/4-inch) piece fresh turmeric, chopped
2 tablespoons coriander seeds
1/2 tablespoon anise seed
15 black peppercorns
1/4 tablespoon fennel seeds
Salt

1
Trim the meat and cut into cubes.
2
Heat the oil in a large saucepan.
3
Add the pounded spice paste and fry until fragrant.
4
Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass, and salam leaves.
5
After 2 minutes, add the meat and stir until the meat stiffens.
6
Add the coconut milk and stir well on low fire until meat is tender, about 1 to 2 hours.
7
When you see that the coconut milk is evaporating, add some hot water.
8
When the oil comes up, take it away and keep stirring until the sauce becomes thick.
9
Serve with white rice.
10
Combine all of the ingredients and mix into a fine paste in a mortar and pestle, or in a food processor.

1074

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 pounds lamb meat or lamb innards, 5 tablespoons vegetable oil, Spice Paste, recipe follows, 2 cardamom seeds, and more.

Yes, Lamb Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Curry

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