feed me meat
Recipe: Rich lamb curry
Magical Malaysian is Norman Musa’s love letter to everything beautiful about Malaysian cuisine. From well-known classics and simple snacks to meals for special occasions: such as this flavour-packed lamb curry.
door Steffi Posthumus
Norman: ‘Kerutup (or kerutub) is a dish that originally comes from Kelantan, an area on the beautiful east coast of northern Malaysia. Just like Perak beef rendang, it is rich in aroma and flavour, and besides lamb, you can also make it with beef, chicken, duck or even game. This type of curry is best eaten the day after it is prepared.’
Preparing the spice blend
- Heat a dry frying pan over low heat. Put all the spices in the pan and toast them for 1 minute, until their aromas are released.
- Grind the toasted spices finely in an (electric) spice grinder or coffee grinder.
Preparation
- Purée the ingredients for the paste in a food processor. Add a small splash of water from time to time, until you have a beautifully smooth mixture. Transfer to a bowl and carefully stir in the spice blend.
- Heat the oil in a large Dutch oven (or deep frying pan) over medium heat. Fry the cinnamon, star anise, cardamom, lemongrass and pandan leaf for 2 minutes, until everything becomes fragrant. The spices will flavour the oil. Add the paste-and-spice mixture, tamarind, sugar and salt and fry everything for another 2–3 minutes, until the oil begins to rise to the surface.
- Add the lamb and stir the pieces well through the spice mixture so that all the meat is completely coated. Pour in the coconut milk, together with 300 millilitres of water, bring everything to the boil, then lower the heat and simmer the curry gently for 30 minutes, until the sauce has reduced and thickened.
- Add the kerisik, stir well and turn off the heat. Transfer the curry to a serving dish. Serve with plain rice or steamed sticky rice.
Title: Magical Malaysian
Author: Norman Musa
Price: €29,99
Publisher: Podium
Also read:
