Lamb Curry (Autumn, and Winter Soup)
lamb Curry, perfectly tender and dressed in a rich curry, offered anecdotes of the Indonesian culinary tradition that touched me.
Ingredients
- 1 kg of lamb or mutton, cut into small pieces
- 200 ml thick coconut milk
- 600 ml of water
- 2 tbsp of vegetable oil
- 2/3 kaffir lime
- 2 bay leaves
- salt, to taste
- sugar, to taste
- 2 inches of ginger
- 2 inch galangal
- 1/2 lemongrass
- Fried onion
- Fresh green lime
Ground Spices
- 100 grammes of shallot
- 8 cloves of garlic
- 3/4 chili
- 3 candlenuts
- 1 tsp cumin
- half a cup of water for blending
Instructions
- Heat the oil in a large pan or pot over high to medium heat. Add the ground spices and stir them until the aroma is released.
- Add the meat and stir for a minute. Add water, and cover the pot. Let it boil for 10–15 minutes, and then lower the heat. Cook it slowly, letting the meat cook well.
- When the meats are soft enough, you are ready to pour the coconut milk. Do not boil for long when the coconut milk is added. Boil for 1/2 minutes and turn off the stove.
- The soup is ready to serve. Add a sprinkle of fried onion and cut lime on top. You can serve it with hot steamed rice. Enjoy!