Andy's Curry Lamb

Entry from my old blog.



I know he can cook, but I was still pleasantly surprised at how well his curry turned out. Ok..probably my curry skills will never equal his. I'm not much of a meat eater, what more to say cooking meat dishes. This dish is not the out-of-bottle-ready-made-curry-sauce curry. On a cold winter day, this dish is just heavenly with rice or bread.
Ingredients:
Lamb fillet 400g, sliced to cubes (alternative chicken or beef)
Baby potatoes, 10 (preboiled)
Shallots, 1
Garlic, half a bulb
Milk or coconut milk (150mls)
Spices, a little of each:
Cinnamon bark, cloves, cardarmon, star aniseed, curry leaf, bay leaf, 2 stalks of lemon grass (crushed)
Curry powder
Chilli powder
Sesame seed oil
Preparation:
1) Marinate lamb with curry powder, chilli, salt and sesame seed oil, coat the meat well. Keep for 3-4 hours for the flavour to seep in.
2) In a wok, heat oil and chilli powder till fragrant. Add in all the spices as above. Once aromatic, add in garlic and shallots and stir till brown.
3) Add in the marinated lamb, constantly stirring. Pour in milk little by little to maintain the moisture.
4) Add potatoes and simmer.
5) Once both the meat and potatoes are soft, add in coconut milk and simmer for another 5-10 minutes. Dish out and serve with rice.
Enjoy! I sure did...