Lamb Korma Curry #malaysia

Name: Lamb Korma Curry #malaysia
Yield: 4 serving
Ingredients: 80 gm fresh grated coconut; 1/4 tsp cloves; 1 tblsp corriander seeds; 5 whole green cardomom pods; 2 tblsp cumin seeds; 1/4 tsp black peppercorns; 2 tblsp fennel seeds; 1 tsp turmeric powder; 3 cm cinnamon; 1/2 tsp nutmeg; 4 whole dried red chillis; 8 whole macadamia nuts; 300 gm eschallots; 25 gm ginger; 40 gm garlic peeled; 4 talks lemon grass; 80 ml vegetable oil; 1 kg lamb; 100 ml oil; 125 ml coconut milk; 2 whole tomatoes; 2 tsp sugar; 20 gm fried shallots; 1/2 bunch Coriander leaves

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Servings
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Lamb Korma Curry #malaysia

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

80 gm fresh grated coconut or dried
1/4 tsp cloves
1 tblsp corriander seeds
5 whole green cardomom pods
2 tblsp cumin seeds
1/4 tsp black peppercorns
2 tblsp fennel seeds
1 tsp turmeric powder
3 cm cinnamon piece of
1/2 tsp nutmeg
4 whole dried red chillis
8 whole macadamia nuts or candle nuts
300 gm eschallots or onions diced
25 gm ginger peeled , piece
40 gm garlic peeled
4 talks lemon grass chopped
80 ml vegetable oil 4 tablespoons
1 kg lamb diced leg or shoulder
100 ml oil
125 ml coconut milk
2 whole tomatoes cut into wedges
2 tsp sugar
20 gm fried shallots
1/2 bunch Coriander leaves

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Instructions

Heat a dry frypan and toast the coconut until lightly brown and tip onto a plate to cool.
Using the same frypan toss the whole spices ( except the lemongrass) over heat until aromatic and toasted.
Pour them into a spice grinder. Grind until fine. Put these spices with the powdered spices and the onion, ginger, garlic, coconut, lemongrass and oil and blend to a smooth paste.
Trim the Lamb and cut into 3- 4 cm dice set aside.
Heat the oil in a large pot and fry off the spice paste until fragrant. Add the lamb and continue to saute stirring constantly.
Add 500 ml water and 1 tsp salt or fish sauce for a bigger flavour. Simmer on low for approximately 1 hour or until the meat is tender.
Add the coconut milk, tomato and sugar and simmer 15 minutes longer. Taste and add more sugar and salt or even fish sauce if desired . Finish with crispy shallots , extra coconut cream and coriander