• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1kg lamb leg fillet, cut into pieces
  • 1/2 tsp salt
  • 2 coconuts, extract thick coconut and second coconut milk
  • 1/2 piece turmeric leaf
  • 1 onion, halved and sliced
  • 6 kaffir lime leaves
  • 400g radish, cut into cubes
  • 5-6 tbsp cooking oil
  • Adequate salt and sugar to taste
  • Spice (A) - to be blended:
  • 2cm fresh turmeric
  • 3cm galangal
  • 3cm ginger
  • 15 shallots
  • 5 cloves garlic
  • 3 candlenuts
  • 3 stalks lemon grass
  • Spice (B) - mixed into a paste with a little water:
  • 1 tbsp fennel powder
  • 1 tsp cumin powder
  • 3 tbsp chilli powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp pepper


  1. Marinate lamb pieces with salt and two tablespoons of the combined spice paste (B). Stir to coat thoroughly, then cover the bowl with cling film.
  2. Leave to marinate for three to four hours or preferably overnight in the refrigerator.
  3. Heat oil in a pot and stir-fry spice (A) until fragrant. Add remaining spice (B). Stir and fry well until aromatic.
  4. Add marinated lamb, thick coconut milk, turmeric leaf and thin coconut milk. Simmer covered for 20 to 30 minutes. Add kaffir lime leaves, onion and radish.
  5. Continue to simmer for another 30 minutes or until meat is tender. Adjust with salt and sugar to taste.
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