Lamb Curry - Malaysian Eurasian Style

Ingredients

• 600 g cubed lamb or lamb shoulder
• 1 lime
• 1 1/2 cups coconut milk

To be ground together

• 2 1/2 tablespoons poppy seeds (kas kas)
• 1 teaspoon ground fennel
• 1 teaspoon ground cumin
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 6-8 small shallots
• 3 garlic cloves
• 1-2 tablespoon chili powder (depending on taste)
• 2 inches fresh turmeric

To fry and set aside

• 3-5 shallots (quartered)
• 4 fresh chili peppers (sliced lengthwise into 4)
• 1 inch gingerroot, sliced thinly

Directions

1. 1

   Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.

2. 2

   Add the lamb and stir fry till meat is browned.

3. 3

   Add coconut milk and continue to stir for 5 to 10 minutes. Simmer over slow fire for 45 minutes, adding water whenever necessary. The gravy should be just covering the meat.

4. 4

   When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it.

5. 5

   Serve with steamed rice.