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Singaporean Lamb Curry
 

In a hot saucepan add a dash of oil and once boiling add the coriander powder and fry until golden

Add the onions lamb pieces in small batches and brown.

Once all the meat has been browned remove from pan and add a little more oil.

Add curry powder, chillli and onions and cook until golden.

Add the hot water and coconut milk and curry leaves and bring to the boil.

Add the meat and stir every few minutes to prevent sticking.

Add the carrots and simmer until carrots and meat are cooked.

Add more coconut milk or water if the dish starts to dry out too much.

Before serving remove the curry leaves.

Serve with chopped coriander

This dish is lovely with a sticky rice side dish.

 
Feature Ingredients
Cinnamon
Clove
Coconut Milk
Coriander
Galangal
Garlic
Ginger
Lemon
Nutmeg
Onion
Palm Sugar
Shallot
Tamarind
Turmeric
More
Feature Recipes
Ayam Masak Kicap
Singapore Noodles
Singapore Peppery Crab
Smoked Spicy Chicken
Singaporean Lamb Curry
Curry Laksa Seafood Soup
Prawn Laksa
Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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