• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 450g lamb, cut into 4cm cubes
  • 4-5 tbsp oil
  • 550-600ml coconut milk
  • 2 ripe tomatoes, blended into a puree
  • 2 tbsp kerisik
  • 1 onion, halved and sliced thinly
  • (A):
  • 1 stalk lemon grass, lightly smashed
  • 3 cardamom pods, split and use seeds only
  • 1/4 tsp grated nutmeg
  • 3cm piece cinnamon stick
  • (B) - Ground:
  • 2½ tbsp chilli paste
  • 4 cloves garlic
  • 4 shallots
  • 2cm piece ginger
  • 1 tsp ground black pepper
  • 1 tsp fennel powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • Seasoning:
  • 1 tsp salt or to taste
  • Juice of 1 lemon
  • 2 tsp brown sugar
  • 1 tsp pepper

Instructions

  1. Heat oil in a wok and fry onion until soft. Add (A) and continue to fry until fragrant. Mix in (B) and the kerisik, and fry well until aromatic and oil separates.
  2. Add in lamb and stir well to combine. Pour in tomato puree and coconut milk. Simmer over a gentle low fire until meat is cooked and tender, and gravy is thick.
  3. Add seasoning to taste.
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