Due to keen interest on Twitter and a request for the recipe from @oppositejohn and @maniacyak, here it is… My Sumatran lamb curry!! The recipe i based this on was from Madhur Jaffrey’s Ultimate Curry Bible. I have made many curries from this book and would definitely recommend checking it out. I had to adapt the recipe a bit due to not having some ingredients, and i added more chillies as it was very mild.
Makes enough sauce for 4-6 people but you can always freeze what you don’t use.
- 1 white onion (chopped)
- 5 cloves of garlic, peeled and chopped
- 2 inch piece of fresh ginger, peeled and chopped (i didn’t have any fresh so i used lazy ginger)
- 3 red chillies, chopped and with seeds
- 2 teaspoons red paprika
- 1 teaspoon cayenne pepper
- 4 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric (i missed this out as i didn’t have any)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamon
- 400 ml can of coconut milk, left undisturbed for 3 hours or more
- 6 tablespoons of corn, peanut or olive oil
- 900 g lamb cut into 1 inch cubes
- Roughly 2 teaspoons salt (or to taste)
- 2 tablespoons thick tamarind paste (i didn’t have any but substituted with some lemon juice)
- You could also add in a pepper, green beans, and okra pods if you have them!
- I started by placing the chopped onions, chillies, garlic, ginger, and 3 tablespoons of water into a blender and blending until smooth.
- To this i added the paprika, cayenne pepper, coriander, cumin, turmeric (if you have it), cinnamon, and cardamom. Blend briefly.
- Remove the tick coconut cream from the can and keep to one side for later.
- Put the thinner coconut milk into a measuring jug and add water to make it up to 750ml.
- Pour the oil into a large lidded pan and set over a medium-high heat.
- Add in the paste from the blender and fry for 12 minutes until it has thickened and a rich, reddish brown.
- Add in the meat to the pan and stir for a minute.
- Cover and reduce to a medium-low heat and cook for 10 minutes. Check and stir every now and again.
- Add in the thinned coconut milk and water mixture, salt and tamarind paste (or lemon juice). Stir to mix and bring to simmer.
- Cover and simmer gently for 45 minutes.
- Take the lid off and continue to simmer on a low heat for a few hours but keep an eye on it and stir it so it doesn’t dry out.
- When it has thickened and reduced, add the remaining thick coconut milk and continue to simmer until it has mixed and thickened.
I always believe that curry taste better than it looks, but trust me, it was delicious!!! So here you are, the finished product… Sumatran lamb curry with wholegrain basmati rice. (*tip* soak the rice for about 20 mins before cooking and it will be a lot fluffier and cook quicker!) ENJOY!!