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Indonesian Lamb Curry

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: Indonesian, Malaysian
Calories: 381
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!