Tuesday, 24 June 2008


This is one way I make my lamb. I will share other versions later. Whenever I cook Asian dishes, Mr G always looks on and make me write the recipes. So today I present VG’s Lamb Curry recipe but cooked by Mr G. Here tis’.

1 kg lamb or mutton – cubed. FYI, Malaysians call goat meat mutton. Here in Australia it is older sheep (over two years old)!
10 shallots – sliced thinly (or substitute with 2 to 3 onions)
2 inches ginger*
6 cloves garlic*
2 sprigs curry leave
1 can coconut milk
5 heaped tbsp Malaysian style meat curry powder (available at Asian grocers)
Salt to taste
2 cinnamon sticks#
4 cloves#
4 whole star anise#
2 big potatoes – quartered
2 tbsp oil or ghee/clarified butter

Grind * and coat the cubed meat. Set aside for half an hour.

Heat oil/ghee and fry # for 30 secs. Add in curry leaves and the onions. Cook for 2 mins.

Add in curry powder and 1 cup water and cook on medium heat until the oil releases in the paste. This may take up to/more than 5 mins.

Add in meat and coat well and cook until the meat changes colour. Add in coconut milk and salt and simmer until meat is cooked and the gravy has thickened. Half way through this process, add in the potatoes.

Dish and serve hot with rice, Indian breads (such as CHAPATTIS or naan) or crusty bread.

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