Malaysian Lamb Curry

Malaysian Lamb Curry

Recipe only

The rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country's Indian and Straits Chinese influences. This recipe uses black mustard seeds(sometimes sold as brown mustard seeds), which are more pungent than the white, or yellow seeds used in most prepared mustard's.

Ingredients

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon black mustard seeds

1 teaspoon ground turmeric

1 kg lamb shoulder

1/4 cup (60 ml) vegetable oil

2 medium brown onions, sliced thinly

2 fresh garlic cloves, crushed

3 dried long red chilies, chopped coarsely

2 long green chilies, chopped coarsely

400 ml coconut cream

1 cup (250 ml) beef stock

200 g snow peas, trimmed

1/2 cup loosely packed fresh coriander leaves, for garnish

METHOD

1. Combine all the spices in a large bowl, add the diced lamb and mix together well.

2. Heat 2 tablespoons of vegetable oil in a large saucepan and cook lamb mixture in batches, until brown and sealed.

3. Heat remaining oil in the same pan, cook the onion, garlic and chilies over a low heat, stirring, until onion softens.

4. Return the lamb to the pan and add the coconut cream and beef stock, simmer, covered for 90 minutes. Uncover, stir in the snow peas off the heat and serve garnished with fresh coriander leaves.