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Ingredients: 85 ml ( 1/3 cup) vegetable oil 5-6 shallots thinly sliced 8 cm ( 3 in) cinnamon 250 g ( ½ lb) lamb ribs cut in 5 cm ( 2 in) lengths 750 g ( ¾ lb) boneless lamb cut in pieces 1 ½ x 3x3cm ( ¾ x 1 ¼ x 1 ¼ in) 1 teaspoon salt 2 slices asam gelugor ( dried garcinia fruit) 1 litre ( 4cups ) coconut milk 250 ml (1cup) thick coconut milk. Spice paste 1 tablespoon coriander 1 teaspoon black peppercorns ½ teaspoon cumin ½ nutmeg broken coarsely 3 cloves 2 cardamom pods slit and bruised 4 candlenuts coarsely chopped 8-10 fresh red chillies sliced 1 tablespoon finely chopped ginger 1 tablespoon finely chopped turmeric 1 tablespoon finely chopped galangal 4-5 cloves garlic. Preparations: 1. To prepare the spice paste cook the coriander peppercorns cumin nutmeg cloves cardamom and candlenuts over low heat in dry pan until fragrant 2 to 3 minutes process to a powder and set aside process chillies ginger turmeric galangal and garlic adding a little of the oil if needed to keep the mixture turning combine with the ground ingredients. 2. Heat the oil in a wok and add the sliced shallots and cinnamon stir fry until golden then add the ground spice paste stir fry until golden then add the ground spice paste stir fry over low medium heat until fragrant 4 to 5 minutes add the lamb ribs and the meat salt asam slices and coconut milk bring to the boil stirring then simmer gently with the wok uncovered until the meat is tender and the sauce has reduced. 3. Add the thick coconut milk and bring to the boil stirring constantly simmer for 2 minutes then serve. Add a little water to the wok if the sauce threatens to dry up before the meat is tender during step 2. Serves 4 Preparation time : 20 mins Cooking time : 45 mins
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