Malaysian Lamb Curry Recipe

Ingredients : Serves 4

50 g/2 oz/0.5 cup desiccated (shredded) coconut
2 dried red chili peppers
15 ml/1 tbsp cumin seeds, toasted
15 ml/1 tbsp coriander (cilantro) seeds, toasted
6 green peppercorns
25 g/1 oz fresh root ginger, grated
2 garlic cloves, chopped

5 ml/1 tsp turmeric
30 ml/2 tbsp lemon juice

30 ml/2 tbsp oil
3 onions, chopped
450 g/1 lb lamb, cubed
200 g/7 oz/1 small can of tomatoes, chopped
Salt and freshly ground black pepper

Boiled rice, to serve

Method :

Puree the coconut, chili peppers, cumin, coriander, peppercorns, ginger, garlic, turmeric and lemon juice in a food processor or blender. Heat the oil and fry (saute) the onions until soft but not browned, then stir in the paste and fry for 4 minutes. Stir in the lamb and cook for 5 minutes, then add the tomatoes and season to taste. Bring to the boil, cover and simmer for 1 hour until tender. Serve with boiled rice.