Meat - Malay Lamb Korma

Malay Lamb Korma

 Rick Stein - A Far Eastern Odessey

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Ingredients:

1kg boneless shoulder of lamb
5tbsp vegetable oil
1 quantity Malay Korma Curry Paste
125ml coconut milk
2 tomatoes cut into wedges
4 fat lemongrass stalks
2tsp palm sugar

15g garlic, sliced
1tsp cumin seeds
2 dried red chillies (halved)
24 curry leaves
½ quantity crisp fried shallots

Method:

  1. Trim the excess fat from the lamb and cut the remainder into approximately 4cm pieces
  2. Heat 2tbsp oil in a large, heavy based pan over a medium-low heat. Add the spice paste and fry for 2-3 min until it smells fragrant and the spices start to split away from the oil.
  3. Add the lamb and fry for about 2 min
  4. Add 500ml water and 1tbsp salt; lower the heat and leave to simmer, uncovered for 1hr, stirring every now and then
  5. Add the coconut milk, tomatoes, lemongrass and sugar; continue to simmer for 30min or until the lamb is tender.
  6. To finish the curry, heat the remaining 3tbsp oil in a frying pan over a medium heat. Add the garlic and allow it to fry for a few seconds until it starts to turn golden. Then add the cumin seeds, dried chillies and curry leaves. Leave to sizzle for a few more seconds then tip everything into the curry and stir in.
  7. Serve the curry, sprinkled with the crisp fried shallots and chopped Chinese celery.