Spicy lamb curry

It is based on a traditional Malaysian curry, not spicy, but full of interesting flavors.

Ingredients

25ml of oil

2-3 large onions, sliced

3 garlic cloves, crushed

15ml curry powder

10ml turmeric

10 ml ground coriander

5ml ground cumin

1 cinnamon stick

1 root nut in ginger, peeled and crushed in a garlic press

4 cardamom pods, split

2 bay leaves

3 whole teeth

1-1.2kg sliced ​​lamb shoulder

3 tomatoes, peeled and chopped

10 ml of salt

5 ml of sugar

200 ml of hot water or broth
method

Heat the oil in a large saucepan and brown the onions. Add the garlic, curry powder, turmeric, coriander, cumin, cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for a few minutes, stirring carefully so that they do not burn. burn. Trim most of the fat from the lamb, but do not cut through the bone. Add to pan and when covered with curry mixture, add tomatoes and remaining ingredients. Cover and simmer very slowly, stirring occasionally, for about 1 hour and 30 minutes, or until tender. You shouldn’t need to add more liquid or thicken the rich sauce. Remove the whole spices and serve with rice and sambals. Serves 4-5.

Note

Sambals range from diced papaya to poppadoms, but the simplest (and most popular) are: desiccated coconut, chutney, cucumbers in yogurt or sour cream, banana slices, and sweet gherkins.

Bredie Butternut
This delicious and spicy stew is slightly different from the traditional bredie, which uses lamb breast, neck or rib. Plus, this bredie is baked, rather than simmering on the stovetop, and requires little attention.

Ingredients

750g chump chops (weight after trimming)

25ml flour

5 ml of salt

10 ml ground coriander

5ml turmeric

25ml of oil

2 onions, chopped

2 garlic cloves, crushed

125 ml broth or water

10 ml brown vinegar

750 g butternut squash (weight before peeling)

7 ml ground cinnamon

A pinch of ground cloves

5ml ground ginger

15ml brown sugar
method

Preheat the oven to 160ºC. Having removed excess fat from the cutlets, cut them into fairly large pieces. Mix the flour with the salt, cilantro and turmeric and sprinkle the meat on both sides. Heat oil in a large skillet and lightly brown meat over medium heat to prevent burning. Remove to a 12 x 8-inch baking dish. Add a dash more oil to the pan if needed and add the onions and garlic. Cover the pan and allow to sweat gently. Add to lamb, cover with broth, sprinkle with vinegar, cover and bake for 45 minutes. Peel the nutmeg and cut it into small dice. Mix the spices with the sugar and shake the cubes in this mixture until they are covered. Add to lamb, stir to blend, then return to oven and bake, covered, for 1 hour, stirring twice and adding a little more broth or water if needed to ensure a rich sauce. For 4 people.

More delicious lamb recipes!