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Malaysian lamb and potato curry recipe



Malaysian lamb and potato curry recipe

Malaysian lamb and potato curry recipe. Aromatic herbs and spices will waft through your kitchen as this lamb and potato curry cook until the meat melts in your mouth and the sauce is bursting with flavour.

The creamy potatoes soak up the sauce and pair perfectly with the lamb. This mild curry is infused with the taste of Malaysian cuisine and can be enjoyed on its own or with rice. Serving with roti that’s been warmed in a hot, oiled frying pan for a minute on each side is a great way to round out the meal with that delicious golden bread. You can pile on the lamb and potatoes or use it to mop up the sauce. Either way, the kids will love the excuse to eat with their hands!

10m prep
30m cook
4 servings

12 Ingredients

– 2 (about 500g) medium Desiree potatoes, cut into 3-4cm pieces

– 1 tbs olive oil

– 1 large red onion, thinly sliced

– 4 garlic cloves, crushed

– 1 tbs grated fresh ginger

– 500g lamb mince

– 100g (1/3 cup) Malaysian Nyonya Curry Paste

– 2 vine ripened tomatoes, coarsely chopped

– 150g (1 cup) frozen peas

– ½ cup chopped fresh coriander leaves and stems, plus extra fresh leaves, to serve

– Warmed roti to serve

– Natural yoghurt, to serve

3 Method / Steps

Step 1

Arrange potatoes on a microwave-safe plate. Cover with 2 sheets of wet paper towel. Microwave on high for 8 minutes or until just tender.

Step 2

Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion, garlic and ginger. Cook, stirring, for 3-4 minutes or until softened slightly. Add mince. Cook, using a wooden spoon to break up any lumps, for 8-10 minutes or until golden. Add curry paste to pan. Cook, stirring, for 1 minute or until aromatic.

Step 3

Add the potato, tomatoes and 125ml (½ cup) water. Bring to the boil, then reduce heat. Simmer, covered, for 10 minutes. Stir in the peas. Cook, uncovered for a further 3-5 minutes or until peas are heated through. Stir in chopped coriander. Season well. Sprinkle with coriander leaves. Serve with warmed roti and natural yoghurt.

source – tastecom

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