Assalamualaikum and hello!
Finally, a new recipe on my blog! *ahahaha* I apologized for not updating recipes for so long. Truth to be told, I have been cooking A LOT since we moved to our new place. But if you want to see what I have been cooking, follow me on Snapchat because there's plenty of cooking action going on in there. :P Anyway let's get cracking and get into this recipe. I've received a bag of New Zealand's produce and I created 2 recipes using 2 ingredients. This is NZ Food Bag Challenge and this is the first recipe. I am going to show you how to cook an easy lamb curry. New Zealand's lamb with an asian twist, why not right? :)
I used Pure South New Zealand for this recipe. Honestly I am not sure which part of a lamb this is, but oh my this meat is so tender! It was easy to cut in smaller chunks. I used the bone to make the gravy more flavourful. Lets get into the recipe now!
Prep time : 20 minutes
Cooking Time : 40 - 50 minutes
INGREDIENTS
1 packet of lamb by Pure South New Zealand
(I'm not sure how much the weigh is, but it's ONE packet)
Ingredients A
1 cinnamon stick
2 star anise
Ingredients B (Blend)
1 large onion or 2 medium onion
4 cloves of garlic
1 inch of ginger
Ingredients C (Optional)
100ml of coconut milk
1/2 cube chicken seasoning (I used Maggi)
1 tomato (cut into 4)
2 stalks of curry leaves
1 tbsp of blended dry chillies
5 tbsps of curry powder (add in some water to make a paste)
2 or 3 potatoes (cut into 4)
Tamarind juice
Water
Salt
 |
| Blended onion, garlic and ginger. |
 |
| Optional ingredient. |
I usually don't use coconut milk (santan) in my curries, simply because I want my curries to be a bit healthier since coconut milk is full of cholesterol. Sometimes I add on milk to substitute the coconut milk or I simply omit it.
HOW TO
1. Saute ingredients A until fragrant. Add in curry leaves.
2. Add in ingredients B and saute until the mixture turns yellowish. Add in blended dry chillies. Keep on cooking for about 5-10 minutes.
3. Add in the curry paste and stir for about 3 minutes.
4. Add in lamb and potatoes. Let them cook for a while about 5 minutes.
5. Add in tamarind juice and water (enough to cover the lamb and potatoes). Continue cooking for about 5 minutes.
6. Add in tomatoes, chicken seasoning (optional), coconut milk and salt.
7. Stir well and let it cook (medium heat) for 20 - 30 minutes.
The meat is so tender, no kidding! Serve the lamb curry with hot rice and ikan masin (salted fish) and you are set! This is the Malay way of food, it would be better if I have sambal belacan (shrimp paste sambal) together with this dish. :P Anyway, hope you enjoy this recipe, another recipe will be up next! Thanks New Zealand Food Connection for connecting me with New Zealand fresh produce. These fresh products are definitely tasty. For more information, you guys can visit http://www.newzealand.com :) :)
Thanks for reading!
wow... my favourite too :D
ReplyDeletelooks so delicioous!
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