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

  • 1kg lamb rack, chopped
  • 3 shallots, sliced
  • 2 cloves garlic, sliced
  • 1/2 cup oil
  • 2 onions, halved and sliced
  • 100ml thick coconut milk
  • 20g asam jawa mixed with 150ml water, squeezed for juice
  • Marinade (A)
  • 45g ginger, grated
  • 1 tbsp sweet soy sauce
  • 1 tbsp pepper
  • 1 tsp fennel powder
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • (B)
  • 2 stalks curry leaves
  • 5 cardamoms
  • 3 star anise
  • 6 cloves
  • 6cm cinnamon stick
  • 3 stalks lemon grass
  • (C) – Combine and add a little water to mix into a paste
  • 3 1/2 tbsps meat curry powder
  • 2 tbsps chilli powder
  • 1/2 tsp ground black pepper
  • 10 shallots, pounded finely
  • Seasoning
  • 1 tsp salt or to taste
  • 1/2 tsp sugar or to taste

Instructions

  1. Blanch lamb rack pieces in boiling water for 1-2 minutes. Drain and rinse well. Season with marinade (A) for several hours.
  2. Heat oil and fry shallots and garlic until fragrant and golden brown. Dish out and leave aside.
  3. In remaining hot oil add ingredients (B). Fry for 1 minute. Add onions. Continue to fry until onions turn soft.
  4. Add ingredients (C). Continue to fry until oil separates. Add marinated lamb. Fry until lamb is well coated with the spices.
  5. Dish out and transfer contents into a pressure cooker. Add asam jawa juice to mix.
  6. Cook according to instructions given by your brand of pressure cooker. Once curry is done, wait for 15 minutes until the pressure is automatically released before opening.
  7. Dish out into a saucepot. Add coconut milk and adjust with seasoning to taste. Boil for an extra 6-7 minutes.

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