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
Instructions
- 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.
- Leave to marinate for three to four hours or preferably overnight in the refrigerator.
- Heat oil in a pot and stir-fry spice (A) until fragrant. Add remaining spice (B). Stir and fry well until aromatic.
- 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.
- Continue to simmer for another 30 minutes or until meat is tender. Adjust with salt and sugar to taste.
