Mung Beans and Lamb Red Curry
700 grams lamb ribs
3 salam (indonesian bay)leaves
2 cm ginger
1 lemongrass (white parts only),crushed
1,000 ml water
2 turmeric leaves
5 lime leaves, midribs removed
2 cardamoms
4 cloves
¼ teaspoon cumin powder
500 ml coconut creamfrom the first press of 2 coconuts
1,500 ml coconut milkfrom the second press of 2 coconuts
100 grams mung beans,boiled until well done
ground spices blend:
8 cloves shallot
4 cloves garlic
3 large red chili peppers,deseeded
8 curly red chili peppers
2 teaspoons coriander seeds
3 cm turmeric,toasted
2 cm ginger
4 candlenuts, toasted
2¾ teaspoons salt
1 teaspoon chopped brown palm sugar
sides:
4 tablespoons crispy shallot
1. Boil lamb ribs in the mixture of water and salam leaves until well done. Remove from heat and discard the broth.
2. Boil ground spices blend, lemongrass, turmeric leaves, galangal, lime leaves, cardamoms, cloves, and cumin in coconut milk. Keep stirring it until it is boiling.
3. Add in lamb ribs. Stir well. Pour in coconut cream. Keep stirring it until the liquid is thickened. Remove it from heat.
4. Add mung beans.
5. Mung Beans and Lamb Red Curry is ready to serve with a sprinkle of crispy shallot.