Shaanxi-style Lamb Curry

Ingredients

In this Shaanxi-style Lamb Curry, we incorporate the distinct flavors of Shaanxi cuisine by adding Sichuan peppercorns, cumin, and star anise to the traditional Malaysian curry. These spices lend a unique aroma and taste to the dish, creating a fusion of flavors that is characteristic of Shaanxi cuisine. We alse have the original recipe for Kari kambing, 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
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 200ml (3/4 cup) water 200ml (3/4 cup) water
• 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): 6g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the cumin powder, turmeric powder, coriander powder, and chili powder. Add this spice mixture to the pot and stir well to coat the lamb.
5. 5.
   Add the star anise, cinnamon stick, and Sichuan peppercorns to the pot. Stir to combine.
6. 6.
   Pour in the coconut milk and water. Bring the mixture to a simmer and then reduce the heat to low. Cover the pot and let the curry simmer for 1.5 to 2 hours, or until the lamb is tender.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as leg or shoulder. Trim any excess fat before cutting into bite-sized pieces.

Tips & Tricks

• For an extra kick of heat, add a chopped red chili pepper to the curry.
• If you prefer a thicker sauce, simmer the curry uncovered for the last 30 minutes of cooking time.
• Serve the Shaanxi-style Lamb Curry with steamed rice or Shaanxi-style flatbreads for an authentic experience.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder used.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Shaanxi-style Lamb Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or Shaanxi-style flatbreads to soak up the flavorful sauce.

Presentation advice

Present the Shaanxi-style Lamb Curry in a deep serving dish, allowing the vibrant colors of the curry to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.