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Masak Banten

Spicy Lamb Curry
Servings 0

Ingredients

  • 1 thumb tamarind
  • 6 tsp dark brown sugar
  • 1 cinnamon sticks
  • 3 each kafir lime leaves and salam leaves Indonesian bay leaf
  • 1 lemongrass bruised and knotted.
  • 1 tsp each clove powder cayenne powder, ginger powder, coriander ground, turmeric powder, galangal powder, lesser ginger/lesser galangal powder
  • 1 whole nutmeg grate
  • 1 tsp each green cardamom and black cardamom
  • 1 large onion
  • 5 garlic
  • 3 candlenuts
  • 4 tsp water
  • 4 tsp peanut oil
  • 1 tbsp chicken bouillon powder
  • 676 g boneless garlic and rosemary leg lamb
  • 1 L water
  • 300-500 ml water when needed

Instructions

  • In a food processor, mix garlic, onion, both of the cardamom, candlenut, and water, until fine paste is achieved, then dump mixture into a large pot
  • Into the pot, add as well, peanut oil, and the rest of the spices
  • Cube the lamb and add them into the pot as well with 1 L water, flavor with sugar and chicken bouillon powder, stir well
  • Cook on medium heat, covered, for 45-60 mins, until lambs tender, stirring occasionally
  • Once 45 mins mark is up, liquid should be lessen, and if you’d like the lamb more tender, pour in 300-500 ml water and continue cooking until 60 mind mark is up
  • Enjoy with warm rice

Video