Lamb and Bamboo Shoots Curry

Lamb and Bamboo Shoots Curry Recipe from Indonesia

Region / culture: Indonesia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Lamb and Bamboo Shoots Curry is a flavorful and aromatic dish that combines tender pieces of lamb with the unique crunch of bamboo shoots. This dish is a popular choice for those looking to explore the diverse flavors of Southeast Asian cuisine.

History

This recipe has its roots in Indonesian and Malaysian cuisine, where the use of aromatic spices and fresh ingredients is a common practice. The combination of tender lamb and bamboo shoots creates a harmonious balance of flavors that is sure to delight your taste buds.

Ingredients

1 kg lamb, thinly sliced and fat removed
5 tbsp oil
1 stalk lemongrass, bruised (white part only)
3 kaffir lime leaves
1 liter water
3 – 4 tbsp tamarind juice
150 g bamboo shoots, boiled and finely sliced
4 green chilies, halved
salt to taste

Spices (ground)

10 red chilies
5 candlenuts, roasted or fried
2 tsp powdered cilantro
1 tsp fresh ginger, chopped
1 tsp turmeric, chopped
2 tsp galangal, chopped
7 shallots
3 cloves garlic

How to prepare

Fry the lamb gently until it turns golden brown, then set it aside.
Heat a wok with oil and sauté the ground spices, lemon grass, and kaffir lime leaves until they become fragrant.
Add the meat, water, and tamarind juice.
Bring it to a boil.
Add bamboo shoots and green chilies.
Cook until the lamb becomes tender and the sauce reduces.
Season with salt according to your taste.
If you prefer a slightly sweetened taste, you may add 1 tsp of sugar.

Variations

For a spicier kick, add more red chilies or a dash of chili powder.
Substitute the lamb with chicken or beef for a different flavor profile.

Cooking Tips & Tricks

Make sure to remove the excess fat from the lamb before cooking to ensure a lean and tender result.

- Bruising the lemongrass stalk helps release its aromatic oils, adding depth of flavor to the dish.

- Boiling the bamboo shoots before slicing them helps to remove any bitterness and ensures they are tender and ready to be added to the curry.

Serving Suggestions

Serve the Lamb and Bamboo Shoots Curry with steamed rice or roti for a complete and satisfying meal.

Cooking Techniques

Sautéing the ground spices before adding the meat helps to release their flavors and aromas, enhancing the overall taste of the dish.

Ingredient Substitutions

If you can't find fresh bamboo shoots, you can use canned bamboo shoots as a substitute.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving. The flavors will continue to develop, making it even more delicious.

Presentation Ideas

Garnish the Lamb and Bamboo Shoots Curry with fresh cilantro leaves or a sprinkle of toasted coconut for a pop of color and added texture.

Pairing Recommendations

Pair this dish with a refreshing cucumber salad or a side of pickled vegetables to balance out the richness of the curry.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

15g per serving

Fats

20g per serving

Proteins

35g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals such as vitamin C, vitamin B6, iron, and potassium.

Alergens

This recipe contains nuts (candlenuts) and may not be suitable for those with nut allergies.

Summary

This dish is a good source of protein and essential vitamins and minerals, making it a nutritious choice for a balanced diet.

Summary

Lamb and Bamboo Shoots Curry is a delicious and aromatic dish that is sure to impress your family and friends. With its tender pieces of lamb, crunchy bamboo shoots, and fragrant spices, this curry is a perfect choice for a special meal or a cozy night in. Enjoy the flavors of Southeast Asia with this flavorful and satisfying dish.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day, and I was visiting my friend Maria in her quaint little village nestled in the rolling hills of Italy. As we sat in her cozy kitchen sipping on homemade limoncello, she brought out a tattered old recipe book that had been passed down through generations of her family.

"Nonna's Lamb and Bamboo Shoots Curry," Maria whispered reverently, tracing her finger over the faded handwriting on the yellowed pages. "It's a family secret, and I've been dying to try it out."

I watched as Maria gathered the ingredients, her hands moving with practiced ease as she chopped fresh herbs, measured out spices, and tenderly prepared the lamb. The aroma that filled the kitchen was intoxicating, a heady mix of garlic, ginger, and coriander that made my mouth water in anticipation.

As the curry simmered on the stove, Maria regaled me with stories of her childhood spent in the kitchen with her grandmother, learning the art of cooking from a master. She spoke of long days spent foraging for wild herbs in the forest, of evenings spent gathered around the table with her family, sharing stories and laughter over steaming bowls of homemade pasta.

I could see the love and passion that Maria poured into her cooking, the way she moved with grace and confidence as she prepared each dish. And as we sat down to eat the Lamb and Bamboo Shoots Curry, I knew that this was a recipe that I had to learn for myself.

Over the years, I sought out every opportunity to learn more about this magical dish. I traveled to far-flung corners of the world, studying under renowned chefs and home cooks alike, absorbing their knowledge and techniques like a sponge. I experimented with different combinations of spices and ingredients, tweaking and adjusting until I found the perfect balance of flavors.

And finally, after years of practice and dedication, I mastered the art of making Nonna's Lamb and Bamboo Shoots Curry. The dish had become a staple in my own kitchen, a comforting reminder of the love and friendship that had inspired me to learn it in the first place.

Every time I make this curry, I am transported back to that sunny afternoon in Maria's kitchen, surrounded by the sights, sounds, and smells of a lifetime of culinary adventures. And as I sit down to enjoy a bowl of steaming hot curry with my own family, I am grateful for the lessons I have learned along the way, and the memories that have shaped me into the cook I am today.