Our last minute easy peesy "Boxing Day" curry that was delicious...
even though we didn't have all the ingredients.
Malaysian lamb curry
2 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon black mustard seeds
1 teaspoon ground tumeric
1 kg diced lamb shoulder (not sure what we used but it was good)
60ml vegetable oil
2 medium brown onions sliced thinly
2 cloves garlic, crushed
3 dried long red chillies, chopped coarsely (I used dry chilli flakes)
2 long green chillies, chopped coarsely (didn't have these)
400 ml can coconut cream/milk
250ml beef stock
200 g sugar snap peas/green beans something green and crunchy!
½ cup loosely packed fresh coriander leaves
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.
Enjoy x
