Lamb Leg Curry Recipe

Lamb Leg Curry Recipe

3 tablespoons oil

3 cloves

5 cm cinnamon stick

2 cardamoms

4 fenugreek seeds

1 stalk lemon grass, bruised

3 kaffir lime leaves

1kg leg of lamb, chopped into serving pieces

750ml thin coconut milk

250ml thick coconut milk

1 tablespoon tamarind juice

salt

fried shallots, for garnishing

Ground spices:

4 red chilies

3 cloves garlic

6 shallots

4 candlenuts, roasted

2 teaspoons coriander, roasted

1 teaspoon peppercorns

¼ teaspoon cumin, roasted

10 aniseeds, roasted

1 teaspoon chopped ginger

1 teaspoon chopped turmeric

½ tablespoon chopped galangal

Method:

Heat oil and gently fry ground spices until fragrant, then add other spices, lemon grass and kaffir lime leaves.  Stir until soft.  Add meat and continue to cook until the color changes.  Add thin coconut milk and simmer until the meat is half-cooked.  Pour in thick coconut milk and simmer until meat is tender.  Add tamarind juice, season with salt and bring to the boil.  Serve with a sprinkle of fried shallots.