This curry is from Malaysia, and is a result of the Indian immigration to the peninsula in past days. A lot of Malaysian food has distinct Indian influences, but this recipe is the perfect example of this fusion. It is a hot curry, but uses a lot of coconut to mellow it out a bit, and the flavour of lemon grass and other aromatic spices balances everything. Also, it is one of those dishes which positively improves if you cook it a day in advance, then heat it up to eat. The flavour will mature and develop overnight. A perfect side dish is a crunchy cabbage curry. This curry goes really well with chappatis, roti or naan bread, but of course can always be served with rice.

01.

Ingredients

250g lamb shoulder/neck fillet
1 potato, quartered
1 large onion, finely chopped
4 tomatoes, finely chopped
1tbs garlic/ginger paste
4 Facing Heaven chillies (regular Indian dried chillies are fine)
4tsp Rendang curry blend
2tsp Mauritius Masala
2tsp Garam Masala
2tsp Tomato powder
4tsp Coconut Milk powder, made up with 250ml water
1tsp Palm sugar/Jaggery
Curry leaves

02.

Method

  • Heat a couple of tablespoons of coconut oil in a heavy pan, and throw in the chillies. Add the onions and fry till they start turning golden – about 20 minutes.
  • Now add the garlic/ginger paste, potato and tomato, and keep frying for another 10 minutes.
  • Add a splash of water to the pan (this is to prevent your spices burning) before adding the Rendang and Mauritius blends. Stir well to combine and cook gently until the aroma of the spices rises from the pan.
  • Now add the tomato powder, the curry leaves and the palm sugar, and give the pan a good stir to make sure everything is nicely mixed.
  • Next add the lamb, stirring to get the meat covered with the spices, and finally pour in the coconut milk.
  • Simmer the curry gently for an hour, before adding the garam masala and letting the curry bubble away for another half an hour, by which time the lamb should be meltingly tender, and the sauce thick and rich.