Coriander Seed, Turmeric, Chilli Powder, Cumin Seed, Fennel Seed.
This medium Malay lamb curry is a excellent cooked with any kind of meat, seafood, vegetables or lentils. Traditionally cooked with lamb and coconut milk this versatile curry is great if you want to heat it up with the addition of a little chilli powder of fresh chopped chilli.
Malay Lamb Curry
2 medium sliced onions, 50g ghee/oil, 1 sprig curry leaves (optional), 1 cup coconut milk, 2 cloves garlic crushed, 1 1/2 tsp salt, 5cm piece root ginger, 2 level tbsp Malay Lamb Curry Blend, 5 green chillies sliced (optional), 1kg lamb pieces, 1 tin of tomatoes/water, 1 stalk lemon grass or rind of 1 lemon, 50g ground candlenut/almonds (optional).
Heat the oil in a pan. Add the onions, garlic, lemon grass, salt and ginger and saute. Add the Malay Lamb Curry Blend and fry for a further 2 minutes. Add the lamb and seal on high heat and stir well. As the coconut milk, tomatoes and salt. Bring to the boil, turn down to simmer and cover the pan cooking until the lamb is cooked. Take the lid off and reduce the gravy until reaching the desired consistency.