Chilli Powder, Fennel Seed, Turmeric, Cumin Seed, Cinnamon, Coriander Seed, Nutmeg, Black Pepper, Green Cardamom Seed.
WARNING: This is a pure spice mix so if you heap your tablespoon when cooking, the curry will be hot!
This Sumatran curry is medium heat and delicious cooked with lamb, chicken and beef with vegetables and potatoes. Also excellent served with seafood. A 250g jar will cook 10kg of meat, vegetables or seafood.
How to cook Sumatra Lamb Curry
60mls oil, 200g finely chopped onion,2 tsp garlic paste, 2 tsp ginger paste, 1 tbsp lemon grass paste, 25g Sumatra Lamb Curry Masala, 1kg diced lamb, 2 cups coconut cream, juice of 1/2 lime, salt to taste, 20g pan roasted and ground desiccated coconut.
Heat the oil in a saucepan, add the onions, garlic, ginger and lemon grass and fry gently until the onions become soft. Add the Sumatra Lamb Curry Masala and heat through frying gently. Increase the heat and add the lamb and seal it well. Add the coconut cream and bring to the boil and cook covered until the meat is tender. Add the lime juice, salt and desiccated coconut stirring well, cook until the liquid has reduced to the desired consistency. Serve hot with rice and sambal. Chicken and beef with vegetables can be substituted for lamb in this dish.