Malaysian Lamb Korma Curry is based on a recipe from Rick Stein’s “Far Eastern Odyssey”. Its a book filled with flavour and adventure.
This recipe is a beauty but be warned you will need some time. There is nothing at all like a curry made from your own paste, and this paste is a miracle of flavour, texture and liveliness. Malaysia is a melting pot of cuisines and this curry is inspired by India, with cumin, cinnamon and cloves and finished in with coconut milk and palm sugar.
There is not always time to make a curry from scratch so make it on a Saturday night when you have a little time to cut, simmer and sit around patting your satisfied stomach afterwards.
I used diced relatively fat free diced lamb. The lamb fell apart at the touch of a fork and the depth and diversity of the ( multitude) of ingredients results in a multilayered taste experience. If you cant find all the ingredients improvise a bit, it will still be spectacular.
- 80 gm fresh grated coconut or dried
- 1/4 tsp cloves
- 1 tblsp corriander seeds
- 5 whole green cardomom pods
- 2 tblsp cumin seeds
- 1/4 tsp black peppercorns
- 2 tblsp fennel seeds
- 1 tsp turmeric powder
- 3 cm cinnamon piece of
- 1/2 tsp nutmeg
- 4 whole dried red chillis
- 8 whole macadamia nuts or candle nuts
- 300 gm eschallots or onions diced
- 25 gm ginger peeled , piece
- 40 gm garlic peeled
- 4 stalks lemon grass chopped
- 80 ml vegetable oil 4 tablespoons
- 1 kg lamb diced leg or shoulder
- 100 ml oil
- 125 ml coconut milk
- 2 whole tomatoes cut into wedges
- 2 tsp sugar
- 20 gm fried shallots
- 1/2 bunch coriander leaves