I’m on a bit of a lamb kick at the moment, so I tried this very interesting Malaysian lamb dish last night. Malaysian cuisine is influenced by cuisines from around the world, but it is particularly influenced by its Malay, Chinese and Indian ethnic groups. This dish is a delicious Malaysian spin on Indian Lamb Korma. The unique balance of spices and herbs, and the use of ghee are what make this dish! I hope you’ll try it!
2 inches (1 oz) fresh ginger, peeled and grated
4 garlic cloves, peeled and chopped
2 – 3 red Thai chilies, seeded and minced
2 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 1/2 lbs boneless lamb leg, trimmed and cut into 1-inch cubes
3 Tbsp ghee (clarified butter)
2 medium onions, peeled, halved lengthwise and sliced
1/2 tsp sugar
6 cardamom pods, lightly crushed
1 cinnamon stick
1 14-oz can coconut milk
2 tsp salt
1/4 tsp ground black pepper
2 Tbsp roasted peanuts, chopped
Handful fresh cilantro, chopped
Handful fresh mint leaves, chopped
In a small food processor (or mortar and pestle), grind ginger, garlic and chilies to a fine paste. Stir in the garam masala, ground coriander, cumin and turmeric.
Heat ghee in a Dutch oven over medium-high heat. Add the onions and sugar, and cook until caramelized, about 20 minutes.
Stir in the cardamom pods, cinnamon stick and lamb with its marinade. Brown the lamb, stirring for 4 minutes.
Stir in the coconut milk and bring mixture to a boil. Reduce heat to low, cover and simmer gently until meat is tender, about 1 hour. Season to taste with additional salt and black pepper. Serve over steamed jasmine rice. Garnish each serving with the chopped peanuts, cilantro and mint.