Spicy Lamb Indonesian
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  Serves : 6

  Time : 32 minutes

   in 5 Litre Contura Black XT

 
Ingredients
½ cup coconut (grated)
1 large (½ lb / 225 g) onion (grated)
10 whole dry red chillies (de-seeded, soaked in ½ cup hot water for 15 minutes and drained)
3½ lb (1½ kg) boneless lamb shoulder (cut into 1½ inch / 4 cm cubes)
1½ cup coconut milk
6 tbsp coriander (ground)
2 tbsp fresh ginger (grated)
2½ tbsp sugar
2 tbsp cumin seeds (ground)
1 sprig curry leaves
2 tsp lemon rind (grated)
1½ tbsp salt

Recipe
1. In a pan, roast coconut. Grind roasted coconut, onions and red chillies into a paste.
2. Mix meat and coconut paste in cooker. Add all other ingredients. Stir.
3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 15 minutes.
4. Remove cooker from heat. Allow to cool naturally.
5. Open cooker. Discard curry leaves. Stir. Serve hot.



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