Javanese-style Spiced Lamb Curry

Ingredients

In this Javanese adaptation of Curried Lambi, we incorporate Javanese spices such as turmeric, galangal, and lemongrass to infuse the dish with the distinct flavors of Javanese cuisine. The original Caribbean dish is known for its use of Scotch bonnet peppers, but in this Javanese version, we substitute them with milder Indonesian chili peppers to suit the Javanese palate. Additionally, we incorporate coconut milk to create a creamy and rich curry sauce, which is a common element in Javanese cuisine. We alse have the original recipe for Curried Lambi, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground galangal 1 teaspoon ground galangal
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 Indonesian chili peppers, sliced 2 Indonesian chili peppers, sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground turmeric, coriander, cumin, ginger, and galangal. Mix well to create a spice blend.
4. 4.
   Add the spice blend to the pot and stir to coat the lamb evenly.
5. 5.
   Add the bruised lemongrass stalks and sliced chili peppers to the pot.
6. 6.
   Pour in the coconut milk and stir well to combine all the ingredients.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
8. 8.
   Stir in the tamarind paste and palm sugar, and season with salt to taste.
9. 9.
   Simmer for an additional 10 minutes to allow the flavors to further develop.
10. 10.
    Remove the lemongrass stalks before serving.
11. 11.
    Garnish with fresh cilantro and serve hot with steamed rice or warm roti.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the curry.
• Indonesian chili peppers — If you prefer a milder curry, remove the seeds from the chili peppers before slicing them. Adjust the amount of chili peppers according to your desired level of spiciness.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in the spice blend overnight before cooking.
• If you prefer a thicker curry sauce, simmer the dish uncovered for the last 30 minutes of cooking to allow the sauce to reduce.
• Serve the curry with a side of sambal, a traditional Indonesian chili paste, for an added kick of heat.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify over time.
• Experiment with different cuts of lamb, such as shoulder or leg, to find your preferred level of tenderness.

Serving advice

Serve the Javanese-style Spiced Lamb Curry hot with steamed rice or warm roti. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Javanese-style Spiced Lamb Curry in a deep serving dish, allowing the vibrant yellow curry to take center stage. Sprinkle some chopped cilantro on top for an appealing garnish.