Saturday, February 9, 2008

Lamb Leg in Roasted Grated Coconut Curry


1 kg Leg of lamb, chopped into serving pieces

1 tablespoon Powdered coriander

1/2 teaspoon Powdered cumin

1/4 teaspoon Powdered aniseed

3 tablespoons Oil

8 Shallots, sliced

2 Cardamoms, bruised

2 Cloves

1/2 Nutmeg, bruised

5 cm Cinnamon stick

1 stalk Lemon grass, bruised

1 liter Coconut milk from 1/2 coconut

200 g Shredded coconut, roasted golden brown, ground

Spices (ground):

3 cloves Garlic

1 teaspoon Chopped ginger

1 teaspoon Chopped turmeric

1/2 tablespoon Chopped galangal

Salt to taste


  • Combine and knead lamb meat with powdered coriander, cumin and aniseed.
  • Let it stand for 10 minutes.
  • Heat oil and gently fry shallots until golden brown.
  • Add ground spices, cardamoms, cloves, nutmeg, cinnamon and lemon grass.
  • Continue to stir until fragrant.
  • Add meat and stir from time to time.
  • Add coconut milk and ground coconut.
  • Cook until the meat is tender and the gravy has thickened.
  • Serve hot.

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