Ingredients
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1
-
1/4
-
1/2
-
1
-
1
-
6
-
1 - 6
-
1
-
1
Directions
Malay Curry With Beef or Lamb, From Malay, in South Africa , Now this made a wonderful lamb curry! Full of complex flavor and had a great aroma both during cooking and while serving used two whole Thai red chillies with the seeds left in place which gave the amount of heat I wanted, it wasn’t scorching hot but you knew you were eating a curry Only changes I made to suit what I had on hand was to use a a teaspoon of minced fresh lemongrass instead of powder and clarified butter instead of the ghee I served over rice but would go great with mashed potatoes as well Because of the oven cooking it does stay hot quite a while so it’s worth removing from the oven about 10 minutes before serving to let it cool and thicken a bit more
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Steps
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1
Done
|
Add Enough Water to the Spices to Make a Stiff Paste, Then Let Stand For a Few Minutes. |
|
2
Done
|
Make a Puree of the Onion, Garlic, Hot Peppers, Bell Pepper, and Ginger. |
|
3
Done
|
Heat the Oil and Fry the Spice Paste For 5 Minutes or So; Stir to Prevent Sticking. Then Add the Puree and Fry For 15 Minutes. |
|
4
Done
|
Combine the Cubed Meat With the Above in a Casserole and Place in an Oven Preheated to 375f Cook For About 1 Hour. |
|
5
Done
|
Meanwhile Heat the Milk With the Coconut Cream. |
|
6
Done
|
Halfway Through the Cooking of the Casserole, Add the Coconut Cream, Flaked Coconut, and Tamarind Puree to the Dish. Stir, and Add Water or Stock If It Needs It. |
