Indonesian Lamb Curry | Pika Chakula

Indonesian Lamb Curry

2012-08-16

Ingredients:

For the paste:

  • 4 tbsp oil
  • 1 medium onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 4 dried red chillies, broken into pieces
  • 1 tsp poppy seeds
  • 1 tsp ground ginger
  • 1 tsp turmeric powder
  • ¼ tsp ground nutmeg
  • 1 tsp salt

For the curry:

  • 2 tbsp oil
  • 6 lamb cutlets or pieces or cut into pieces
  • 250g baby potatoes, halved if larger
  • 400g can chopped tomatoes
  • ½ tsp salt
  • 400ml can coconut milk
  • Thickly peeled rind ½ lemon
  • 75g fine green beans, trimmed
  • Juice of I lime

 Method:

  • To make the paste: Heat the oil and fry the onion and garlic for 2-3 minutes, until lightly browned. Add the chillies, poppy seeds, ginger, turmeric, nutmeg and salt to the pan and fry for 43-4 minutes. Stirring occasionally. Transfer to a blender and whizz until smooth.
  • To make the curry: Heat the oil over a medium to high heat and stir-fry the curry paste until it darkens. Then add the lamb and fry until coated with the paste and starting to brown. Add the potatoes and fry for 1 minute. Cover and simmer for 5 minutes. Add the tomatoes, salt, coconut milk and lemon rind. Reduce the heat and simmer gently for 15-20 minutes, until the potatoes are tender. Discard lemon rind, add the green beans and lime juice and cook for 1-2 minutes. Serve hot with rice.

Not suitable for freezing.

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Recipe Comments

  1. posted by ivy.. on Aug 17, 2012

    how do i discard the rind while its a already mixed with the food.explain
    ivy

    • posted by Chirag Patel on Aug 17, 2012

      Hello Ivy you remove it before serving

  2. posted by homerliveshere on Mar 16, 2013

    I would love to hear your favorite Indian/ Pakistani/ Indonesian/ Fijian simple potato (or equivalent yam etc) curry that I can serve as part of a buffet table, also, any simple side dishes or dips/ condiments that can be served that are tasty and easily made. We will be having lamb, beef, chicken and prawns, mostly bbq’d after marinating in yummy stuff. I have access to good spice shops locally so if I don’t have it I can get some. Thankyou Curry lovers of the world!

  3. posted by D3ZZY on Mar 18, 2013

    Let’s try to lighten up things here :)

  4. posted by vanvark83 on Mar 21, 2013

    I know there’s some great family secret type ethic recipes for goat meat, especially from the islands and Africa. I don’t live in an area where I can get them. How about sharing some of your favorites?

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