• 3c7fa83527f49968e6f817a65d124bd6

Spicy Lamb Indonesian.

Lamb and the flavors of curry are a match made in heaven.

Prep
Cook
Serves 6people
Ingredients
1/2
cup - coconut grated
1
large (1/2 lb / 225 g) - onion grated
10
- whole dry red chillies de-seeded, soaked in 1/2 cup hot water for 15 minutes and drained
31
/2 lb (11/2 kg) - boneless lamb shoulder cut into 11/2 inch (4 cm) cubes
11
/2 cup - coconut milk
6
tbsp - coriander ground
2
tbsp - fresh ginger grated
21
/2 tbsp - sugar
2
tbsp - cumin seeds ground
1
sprig - curry leaves
2
tsp - lemon rind grated
11
/2 tbsp - salt
Directions
1.
To cook reduced quantities : reduce all ingredients proportionately.
2.
In a pan, roast coconut. Grind roasted coconut, onions and red chillies into a paste.
3.
Mix meat and coconut paste in cooker. Add all other ingredients. Stir.
4.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 15 minutes.
5.
Remove cooker from heat. Allow to cool naturally.
6.
Open cooker. Discard curry leaves. Stir. Serve hot.

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