Lamb Ribs Curry

Thursday, 26 May 2016 | 13:56 WIB
Homemade lamb ribs curry can be as moist and tender as the restaurant-made one. the secret is choosing the young lamb for the recipe. young lamb can be seen from its smaller size. it gives a more pleasant texture to this dish. try to cook it at home!

Lamb Ribs Curry

Ingredients

700 grams lamb rack,cut into pieces
1,000 ml water
3 salam (indonesian bay) leaves,for boiling the ribs
2 cm ginger,crushed, for boiling the ribs
2 cardamom pods, toasted
3 cloves, toasted
3 cm cinnamon
1/2 segment galangal,crushed
1 stalk lemongrass,crushed
2 salam (indonesian bay) leaves
2 kaffir lime leaves
2 tablespoons sweet soy sauce
3 tablespoons cooking oilfor sauteing
1 liter coconut milkfrom the second press of 1 coconut
250 ml coconut creamfrom the first press of 1 coconut

ground spices blend:
8 cloves shallot
4 cloves garlic
2 cm ginger
3 candlenuts
3 cm turmeric
4 large red chili peppers
1 teaspoon coriander seeds,toasted
1/4 teaspoon cumin,toasted
1/4 teaspoon white peppercorn
1 1/2 teaspoon salt

Cooking Steps

  1. Boil ribs with ginger and salam leaves until half-done. Drain it. Remove it from the water.
  2. Sauté ground spices blend, galangal, lemongrass, salam leaves, kaffir lime leaves, cloves, cinnamon, and cardamom until fragrant. Add in lamb ribs and sweet soy sauce. Stir well.
  3. Pour in coconut milk. Cook it over medium heat. Stir it occasionally until the ribs are tender.
  4. Pour in coconut cream. Stir until the sauce is thickened and oily. Remove it from heat.
  5. Lamb Ribs Curry is ready to serve.