Description Edit

Evoking a bold, flaming-hot combination of herbs, spices, and real fruit on meat, this mild, savory lamb dish is great with rice or other appetizers, as it maintains a white-hot kick with the meat, herbs, and spices.

Ingredients Edit

For the meat base Edit

Spices (ground) Edit

  • 4 cloves garlic, minced
  • 1 teaspoon ginger, chopped
  • 1 teaspoon turmeric, chopped
  • ½ tablespoon galangal, chopped
  • salt to taste
  • 1 tablespoon ground black pepper

Directions Edit

  1. Combine the powdered cilantro, cumin and aniseed with the lamb meat and knead.
  2. Set aside to stand for 15 minutes.
  3. Heat a wok with oil and gently fry the shallots until golden brown.
  4. Add ground spices, cloves, nutmeg, cardamoms, cinnamon, lemongrass, salt, and black pepper.
  5. Continue to fry until fragrant. Add meat and stir occasionally.
  6. Add coconut milk and ground coconut.
  7. Cook until the meat is tender and the gravy has thickened before serving it hot with steamed white rice.

Nutritional Information Edit

Servings: 5

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