Difference between revisions of "Kickass Homemade Malaysian Lamb Curry"

Latest revision as of 14:24, 23 December 2007

This is my mother's recipe, also learned from my Singaporean grandmother. Very similar to the chicken curry recipe also included in the Ghetto Gourmet, except that I actually have this one officially on paper (so I don't have to guess at amounts when I'm trying to throw something together). Incidentally, since I have this recipe on paper, I'm doomed to lose it, so I'm trying to nip that problem in the bud by putting it somewhere online so I can always look it up (except the next time I'm going to need this recipe, I bet I'm not going to have internet access, since that's just the way life goes).

Ingredients:

7 pieces of lamb loin

2 tbsp olive oil

1 1/2 onions

2 tomatoes

2 stalks lemongrass

2 cloves garlic (minced)

4 bay leaves

1 can coconut cream

5 tbsp. curry powder

1 cinnamon stick

Deep fried tofu (dofu pok)

Tools:

1 big ass knife

kitchen scissors

1 cutting board

1 deep pan

1 grill

Chop up the onions and tomatoes. Heat olive oil in frying pan. Sautee the onions and garlic in a deep pan until the onions are nice and brown. Add the tomatoes and cook until "all pulpy" (my mother's own extra-technical term). Grill lamb loins on all sides until golden. Add curry powder and grilled lamb loins to the pan and mix with the other ingredients. Add coconut cream, plus 1/4 can of water. Add bay leaf, lemongrass, and cinnamon stick. Simmer on low heat for 1 hour. Snip open the deep fried tofu cubes with kitchen scissors, add to the pan and simmer for 45 minutes to another hour. Serve over steamed jasmine rice (and I have no idea what the correct water-to-rice proportion is - every time I make rice it comes out kind of different. If you really want perfect jasmine rice, you need to ask that cute guy I cooked for how he did it, since that's the only time I've ever seen it come out exactly right).