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Lamb Korma with rice

Lamb Korma Curry #malaysia

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Servings 4

Ingredients
  

  • 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

Instructions
 

  • Heat a dry frypan and toast the coconut until lightly brown and tip onto a plate to cool.
  • Using the same frypan toss the whole spices ( except the lemongrass) over heat until aromatic and toasted.
  • Pour them into a spice grinder. Grind until fine. Put these spices with the powdered spices and the onion, ginger, garlic, coconut, lemongrass and oil and blend to a smooth paste.
  • Trim the Lamb and cut into 3- 4 cm dice set aside.
  • Heat the oil in a large pot and fry off the spice paste until fragrant. Add the lamb and continue to saute stirring constantly.
  • Add 500 ml water and 1 tsp salt or fish sauce for a bigger flavour. Simmer on low for approximately 1 hour or until the meat is tender.
  • Add the coconut milk, tomato and sugar and simmer 15 minutes longer. Taste and add more sugar and salt or even fish sauce if desired . Finish with crispy shallots , extra coconut cream and coriander