Lamb Curry

Lamb Curry
(Gulai Kambing)

2-3 tablespoons 5 cloves 10 5 cm 2 1/2 1 stalk 3 1-2 pieces 1 kg 750 cc 250 cc 300 g Spices (roasted & grounded) 1 tablespoon 1/2 teaspoon 1/4 teaspoon 1/2 tablespoon 3

Margarine Garlic, finely sliced Shallots, finely sliced Cinnamon stick Cardamoms Nutmeg, bruised Lemon grass, bruised Kaffir lime leaves Dried sour fruit (Garcinia Cambogia) Lamb, cut into 3 X 3 cm pieces Thin coconut milk Thick coconut milk Potatoes, halved or quartered Salt to taste Coriander Cumin Aniseed Peppercorns Cloves

Method :

• Heat margarine and sauté garlic and shallots until golden brown.
• Add ground spices, other spices and herbs and meat.
• Continue to fry for a few minutes, then add thin coconut milk.
• Simmer until the meat is half-cooked.
• Add thick coconut milk, potatoes and salt.
• Cook and stir from time to time until the ingredients are cooked and the gravy has thickened.
• Serve hot.