Lamb Leg in Roasted Grated Coconut Curry Recipe

(Gulai Parsanga)

Ingredients :

1 kg

1 tablespoon

1/2 teaspoon

1/4 teaspoon

3 tablespoons

8

2

2

1/2

5 cm

1 stalk

1 liter

200 g

Spices (ground)

3 cloves

1 teaspoon

1 teaspoon

1/2 tablespoon

Leg of lamb, chopped into serving pieces

Powdered coriander

Powdered cumin

Powdered aniseed

Oil

Shallots, sliced

Cardamoms, bruised

Cloves

Nutmeg, bruised

Cinnamon stick

Lemon grass, bruised

Coconut milk from 1/2 coconut

Shredded coconut, roasted golden brown, ground

Garlic

Chopped ginger

Chopped turmeric

Chopped galangal

Salt to taste

• Combine and knead lamb meat with powdered coriander, cumin and aniseed.
• Let it stand for 10 minutes.
• Heat oil and gently fry shallots until golden brown.
• Add ground spices, cardamoms, cloves, nutmeg, cinnamon and lemon grass.
• Continue to stir until fragrant.
• Add meat and stir from time to time.
• Add coconut milk and ground coconut.
• Cook until the meat is tender and the gravy has thickened.
• Serve hot.

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