Malaysian Recipe for Lamb Curry with Coconut Cream
INGREDIENTS- 1 kg lamb fillets (chopped coarse)
- 1 2/3 cups coconut cream
- 2 green onions (chopped fine)
- 2 cloves garlic (crushed)
- 2 tbsp fresh lemon grass (chopped fine)
- 1 tsp fresh ginger (grated)
- 2 tsp fresh coriander (chopped coarse)
- 2 tbsp green peppercorns (crushed)
- plain flour
- 2 tbsp olive oil
- 60g ghee or butter
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground nutmeg
- 1 tsp lemon rind (grated)
- 2 fresh chillies (chopped fine)
- 2 tsp sugar
- 1 tsp fish sauce
- 2/3 cup unsalted roasted peanuts (chopped coarse)
- In a large bowl, combine the lamb fillets and peppercorns
- Let stand for 30 mins
- Toss the lamb in the flour then shake off the excess flour
- Set aside
- Heat oil in wok and cook the lamb in batches
- Stir, over high heat till lamb becomes brown all over
- Drain off excess oil and discard the oil
- Melt ghee or butter in wok
- cook the onion, garlic, lemon grass, fresh corainder, ginger, all the spices, rind and chillies
- Stir over high heat for 3 mins or till onion and chillies become soft
- Remove from heat, let cool then blend or process mixture till smooth paste
- Return lamb to wok, stir in spice mixture
- Add in coconut cream
- Cook, covered over low heat (45 mins) or till lamb becomes tender
- Stir in rest of ingredients
- Reheat mixture without boiling
- Serve with warm steamed rice
TIP: This lamb curry with coconut cream recipe is probably best made a day ahead. Just refrigerate and cover the lamb with all its marinading sauce so the meat soaks up all the flavor. You can freeze it in the freezer for up to 3 months.
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