Malaysian lamb curry

You need:
2 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon black mustard seeds
1 teaspoon ground tumeric
1 kg diced lamb shoulder
¼ cup (60ml) vegetable oil
2 medium brown onions (300g), sliced thinly
2 cloves garlic, crushed
3 dried long red chillies, chopped coarsely
2 long green chillies, chopped coarsely
400 ml can coconut cream
1 cup (250ml) beef stock
200 g sugar snap peas, trimmed
½ cup loosely packed fresh coriander leaves

Method:
Combine spices in large bowl, add lamb; mix well
Heat 2 tablespoons of the oil in large saucepan; cook lamb mixture, in batches, until browned
Heat remaining oil in same pan; cook onion, garlic and chillies over low heat, stirring until onion softens
Return lamb to pan with coconut cream and stock; simmer covered, 1 hr 20 mins. Uncover, stir in peas off the heat. Serve curry sprinkled with coriander.

Just in case you don't have the book, here's the recipe for Peter's Lamb Curry.

Peter's Lamb Curry (from Jamie's book The Return of the Naked Chef) - serves 8.

2 tablespoons butter
2 x 400g tins of chopped tomatoes
285ml/1/2 pint stock or water
1.5kg/3 1/2lb leg of lamb, diced
1 handful of chopped mint and coriander
285ml/1/2 pint natural yoghurt
salt and freshly ground black pepper
lime juice to taste

Hot and Fragrant Rub Mix -

2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1/2 tablespoon fenugreek seeds
1/2 tablespoon black peppercorns
1 clove
1/2 a cinnamon stick
2 cardamom pods
salt and freshly ground black pepper

Curry Paste Ingredients -

5cm/2 inches fresh ginger, peeled
2 tennis-ball-sized red onions, peeled
10 cloves of garlic, peeled
2 fresh chillies, with seeds
1 bunch of fresh coriander

Preheat your oven to 170C/325F/Gas 3. 

Lightly toast the fragrant rub mix in the oven or under the grill.  Chop the curry paste ingredients roughly, add the rub mix and puree in a food processor. 

In a large casserole pan, fry the curry paste mixture in the butter until it goes golden, stirring regularly.  Add the tomatoes and the stock or water.  Bring to the boil, cover with kitchen foil and place in the oven for one and a half hours to intensify the flavour.  Remove the foil and continue to simmer on the stove until it thickens.  This is your basic curry sauce.

Fry the lamb in a little olive oil until golden, then add to the curry sauce and simmer for around 1 hour or until tender.
Sprinkle with chopped coriander and mint and stir in the yoghurt.  Season to taste and add a good squeeze of lime juice.  Serve with spiced breads, steamed basmati rice and lots and lots of cold beer.
 
Feel free to vary the curry by using diced chicken, prawns or paneer, or vegetables like Swiss chard, spinach, peas, cauliflower, fried aubergine, okra, boiled potatoes, chickpeas or lentils.

Enjoy!

 

Tanya wrote:

Just in case you don't have the book, here's the recipe for Peter's Lamb Curry.

Peter's Lamb Curry (from Jamie's book The Return of the Naked Chef) - serves 8.

2 tablespoons butter
2 x 400g tins of chopped tomatoes
285ml/1/2 pint stock or water
1.5kg/3 1/2lb leg of lamb, diced
1 handful of chopped mint and coriander
285ml/1/2 pint natural yoghurt
salt and freshly ground black pepper
lime juice to taste

Hot and Fragrant Rub Mix -

2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1/2 tablespoon fenugreek seeds
1/2 tablespoon black peppercorns
1 clove
1/2 a cinnamon stick
2 cardamom pods
salt and freshly ground black pepper

Curry Paste Ingredients -

5cm/2 inches fresh ginger, peeled
2 tennis-ball-sized red onions, peeled
10 cloves of garlic, peeled
2 fresh chillies, with seeds
1 bunch of fresh coriander

Preheat your oven to 170C/325F/Gas 3. 

Lightly toast the fragrant rub mix in the oven or under the grill.  Chop the curry paste ingredients roughly, add the rub mix and puree in a food processor. 

In a large casserole pan, fry the curry paste mixture in the butter until it goes golden, stirring regularly.  Add the tomatoes and the stock or water.  Bring to the boil, cover with kitchen foil and place in the oven for one and a half hours to intensify the flavour.  Remove the foil and continue to simmer on the stove until it thickens.  This is your basic curry sauce.

Fry the lamb in a little olive oil until golden, then add to the curry sauce and simmer for around 1 hour or until tender.
Sprinkle with chopped coriander and mint and stir in the yoghurt.  Season to taste and add a good squeeze of lime juice.  Serve with spiced breads, steamed basmati rice and lots and lots of cold beer.
 
Feel free to vary the curry by using diced chicken, prawns or paneer, or vegetables like Swiss chard, spinach, peas, cauliflower, fried aubergine, okra, boiled potatoes, chickpeas or lentils.

Enjoy!

 

Wow thanks for posting the recipe, it sounds amazing. I will definitely be making this.

That is sad. Her memory can live on through the recipes she sought out.