View source for Kickass Homemade Malaysian Lamb Curry

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).