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
- Boil ribs with ginger and salam leaves until half-done. Drain it. Remove it from the water.
- 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.
- Pour in coconut milk. Cook it over medium heat. Stir it occasionally until the ribs are tender.
- Pour in coconut cream. Stir until the sauce is thickened and oily. Remove it from heat.
- Lamb Ribs Curry is ready to serve.
Dina
Dina
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