Malaysian lamb curries are famous for their fruity flavours and creamy sauce, that creates explosion to your taste.
Ingredients :
- 1 Onion, finely chopped
- 800 Grams lamb meat, diced
- 5 Cloves garlic, crushed
- 1 Tumb size ginger, grated
- 2 Large red chilli, sliced
- 1 Tablespoon mustard seed, toasted
- 2 Teaspoon garam masala
- 2 Teaspoon curry powder
- 2 Bay leaves
- 1 Cinnamon stick
- 1 Can crushed tomatoes
- 1 Can coconut milk
- 2 Cups vegetable stock
- 1/4 Teaspoon salt
- Cooking oil
Directions :
- Heat oil in a pan, saute the garlic until soft.
- Add the lamb and stir fry until brown.
- Add garlic, ginger and chilli and saute for another minutes.
- Add the mustard seeds, garam masala,, curry powder, bay leaves and cinnamon stick and toast for 1 minute.
- Add tomato, coconut milk, stock and salt and stir well.
- Bring to a boil, the reduce the heat.
- Partially cover the pan and simmer for 1 1/2.
Cooking tips
- Add more stock if the sauce become ticker.
- Topped with yoghurt and served hot.
