Rich Lamb Curry

Tested Till Perfect

HEAT RATING: HOT An equal weight of lamb and sweet caramelized onions makes a deeply satisfying dish. Serve with blanched or sautéed Chinese broccoli or spinach and, of course, rice.

Servings: 6 to 8

Ingredients:

Nutritional Info
Per each of 8 servings: about -
cal 410
pro 25 g
total fat 22 g
sat. fat 11 g
carb 32 g
fibre 4 g
chol 76 mg
sodium 494 mg
% RDI: -
calcium 7%
iron 39%
vit A 5%
vit C 47%
folate 15%
    1/4 cup (50 mL) vegetable oil
    6 onions, sliced
    15 dried red hot peppers
    2 tbsp (25 mL) Malay-Style Curry Powder
    2 tbsp (25 mL) minced gingerroot
    2 tbsp (25 mL) minced galangal
    1 tbsp (15 mL) shrimp paste
    2 tsp (10 mL) turmeric
    6 cloves garlic
    4 shallots (or 1 red onion), coarsely chopped
    1 roasted sweet red pepper, peeled, cored and seeded
    3 bay leaves
    2 lb (1 kg) boneless leg of lamb or lamb shoulder, trimmed and cubed
    1 can (14 oz/400 mL) coconut milk
    1-1/2 tsp (7 mL) salt
    4 potatoes, peeled and cubed
    2 tbsp (25 mL) tamarind pulp

Preparation:

In large Dutch oven, heat half of the oil over medium heat; cook onions, stirring often, until golden, about 40 minutes. Transfer to bowl.

Meanwhile, break hot peppers in half; shake out and discard seeds. In dry skillet, toast hot peppers over medium heat, shaking pan constantly, until darkened and fragrant, about 3 minutes. In clean coffee grinder, grind to fine powder. In food processor, purée together ground hot peppers, curry powder, ginger, galangal, shrimp paste, turmeric, garlic, shallots, roasted red pepper and 1/3 cup (75 mL) water until smooth.

In same Dutch oven, combine hot pepper mixture, remaining oil and bay leaves; cook, stirring constantly, until fragrant and slightly darkened, 4 minutes. Add lamb; cook over medium-high heat, stirring, for 5 minutes. Stir in reserved onions, 1-1/3 cups (325 mL) of the coconut milk, salt and 3/4 cup (175 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lamb is almost tender, 50 to 60 minutes. Stir in potatoes; cover and simmer, stirring occasionally, until lamb and potatoes are tender, 20 minutes.

Meanwhile, mix tamarind pulp with 1/4 cup (50 mL) water; strain through sieve into bowl, pressing to extract liquid. Discard solids; stir liquid into pan along with remaining coconut milk; cook until steaming, about 5 minutes. Discard bay leaves.

Additional Information

  • Milder Version: Reduce the number of dried red hot peppers to 8.

Source

Canadian Living Magazine: May 2003





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