Lamb in Poppy Seed Curry Recipe

Lamb in Poppy Seed Curry Recipe

1-2 teaspoons oil/butter

10 shallots, finely sliced

4 cloves garlic, finely sliced

1 stalk lemon grass, bruised

1kg lamb, chopped into large pieces

500ml thin coconut milk

1-2 pieces dried sour fruit (Garcinia cambogia)

250ml thick coconut milk

salt

Roasted and grounded spices:

1 tablespoon coriander

½ teaspoon cumin

¼ teaspoon aniseed

3cm cinnamon stick

3 cloves

¼ nutmeg

1 teaspoon peppercorns

2 tablespoons kas-kas (white poppy seeds)

Ground spices:

8-10 fresh red chilies

2 teaspoons chopped ginger

1 teaspoon chopped turmeric

½ tablespoon chopped galangal

Method:

Heat oil/butter and gently fry shallots and garlic until golden brown.  Add lemon grass and ground spices and fry until fragrant.  Add meat and stir for a few minutes.  Pour in thin coconut milk and add dried sour fruit.  Cook until the gravy boils and the meat is half-cooked.  Pour in thick coconut milk, stirring continuously until the meat is tender and the gravy is thick and greasy.  Season with salt to taste.