Indonesian Spiced Lamb Curry

Ingredients

• 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
• 2 shallots, finely chopped 2 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 cinnamon stick 1 cinnamon stick
• 1 tablespoon tamarind paste 1 tablespoon 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 shallots, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the ground turmeric, coriander, cumin, and sliced chili peppers to the pot. Stir well to combine and cook for another minute.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   Pour in the coconut milk and add the kaffir lime leaves, cinnamon stick, tamarind paste, and palm sugar. Stir to combine.
5. 5.
   Reduce the heat to low and simmer the curry for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Season with salt to taste.
7. 7.
   Garnish with fresh cilantro before serving.
8. 8.
   Serve the Indonesian Spiced Lamb Curry with steamed rice or warm roti.

Treat your ingredients with care...

• Tamarind paste — Soak the tamarind pulp in warm water for 10 minutes, then strain it to remove any seeds or fibers before using in the recipe.

Tips & Tricks

• For a spicier curry, add more chili peppers or include some sliced bird's eye chili.
• If you prefer a milder curry, remove the seeds from the chili peppers before slicing.
• Marinating the lamb in the spice paste overnight will intensify the flavors.
• Adjust the amount of coconut milk according to your desired consistency.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will further develop.

Serving advice

Serve the Indonesian Spiced Lamb Curry hot with steamed rice or warm roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Indonesian 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 touch.