Indonesian lamb curry
4/4/2012
Serves 4
Lamb shoulder chops are one of the most affordable cuts. This is doubly good news as shoulders benefit from long, slow cooking, which produces delicious results.
Ingredients
| 1 kg | Lamb shoulder chop |
| 2 tbsp | Olive oil |
| 2 | Onions |
| 4 | Garlic cloves |
| 1 tsp | Ground cinnamon |
| ½ tsp | Cardamom pods |
| 1 tsp | Ground ginger |
| 4 tsp | Ground coriander |
| 1 tsp | Ground cumin |
| 1 tsp | Brown sugar |
| ½ tsp | Black pepper - ground |
| ½ tsp | Salt |
| 1 pinch | Chilli |
| 1 | Lime |
| 1 | Carrot |
| 1 | Eggplant |
| 1 tbsp | Tamarind |
| 1 can | Coconut milk |
Directions
- Preheat oven to 170 degC.
- In a large fry-pan cook the lamb chops in olive oil on each side until golden.
- Slice onion, crush garlic dice the carrot and cut in half and slice the aubergine.
- Place vegetables and all other ingredients into a large casserole dish before adding the chops.
- Moisten the tamarind with 2 tablespoons of hot water (optional), add the peel of one lime and add the 425 ml can of coconut milk. Stir well.
- Cover with a lid and place in the oven for around 90 minutes or until the chops are tender. Test by pushing the meat with a wooden spoon.
- The meat should fall away from the bone.
Cook's tip: Investing in a cast iron casserole dish helps produces a great result with slow oven cooking. You can also use these heavy dishes on the stovetop as well.
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