Lamb Leg Curry

Lamb Leg Curry Recipe from Indonesia and Thailand

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

Introduction

Lamb leg curry is a flavorful and aromatic dish that is popular in many Southeast Asian countries. This dish is made with tender pieces of lamb leg cooked in a rich and creamy coconut milk gravy, infused with a blend of fragrant spices and herbs. It is a comforting and satisfying meal that is perfect for special occasions or family gatherings.

History

Lamb leg curry has its origins in Indonesian and Malaysian cuisine, where it is a traditional dish that is often served during festive celebrations and special occasions. The dish has evolved over the years, with different regions adding their own unique twist to the recipe. Today, lamb leg curry is enjoyed by people all over the world for its delicious flavors and hearty ingredients.

Ingredients

1 kg leg of lamb, chopped into serving pieces
3 cloves
5 cm cinnamon stick
3 tbsp oil
2 cardamoms
4 fenugreek seeds
1 stalk lemon grass, bruised (white part only)
3 kaffir lime leaves
750 cc thin coconut milk
250 cc thick coconut milk
1 tbsp tamarind juice
salt to taste
fried shallots, for garnishing

Spices (ground)

5 red chilies
4 cloves garlic
6 shallots
4 candlenuts, roasted
2 tsp cilantro, roasted
1 tsp peppercorns
0.25 tsp cumin, roasted
10 aniseeds, roasted
1 tsp ginger, chopped
1 tsp turmeric, chopped
0.5 tbsp galangal, chopped

How to prepare

Heat a wok with oil and gently fry the ground spices until fragrant.
Add the remaining spices, kaffir lime leaves, and lemon grass.
Stir until softened.
Add the meat and continue cooking until the color changes.
Add the thin coconut milk and simmer until the meat is half-cooked.
Pour in the thick coconut milk and simmer until the meat is tender.
Add tamarind juice and season with salt.
Bring to a boil, then serve with a sprinkle of fried shallots.

Variations

You can substitute the lamb leg with chicken, beef, or tofu for a different twist on the dish.
Add vegetables such as potatoes, carrots, or bell peppers to make the curry more nutritious and colorful.
For a spicier kick, add more chili or a dash of chili powder to the curry.

Cooking Tips & Tricks

To enhance the flavor of the dish, marinate the lamb leg pieces in a mixture of yogurt, lemon juice, and spices for at least an hour before cooking.

- Use fresh and high-quality spices for the best results. Toasting the whole spices before grinding them will bring out their flavors and aromas.

- Be patient when simmering the curry, as slow cooking will allow the flavors to develop and the meat to become tender.

- Adjust the amount of chili according to your spice preference. You can also remove the seeds for a milder heat.

- Garnish the curry with fresh cilantro leaves and a squeeze of lime juice before serving for a burst of freshness.

Serving Suggestions

Lamb leg curry is best served hot with steamed rice or naan bread. You can also serve it with a side of cucumber and tomato salad for a refreshing contrast to the rich flavors of the curry.

Cooking Techniques

Slow cooking the curry on low heat will allow the flavors to meld together and the meat to become tender.

- Stirring the curry occasionally will prevent it from sticking to the bottom of the pot and ensure even cooking.

Ingredient Substitutions

If you cannot find candlenuts, you can substitute with macadamia nuts or cashews.

- Galangal can be replaced with ginger if unavailable.

- Kaffir lime leaves can be substituted with lime zest for a similar citrusy flavor.

Make Ahead Tips

You can prepare the curry ahead of time and store it in the refrigerator for up to 2 days. Reheat it on the stovetop before serving.

- The flavors of the curry will develop even more if you let it sit overnight before serving.

Presentation Ideas

Garnish the curry with a sprinkle of fried shallots and fresh cilantro leaves for a pop of color and texture. - Serve the curry in a decorative serving dish with a side of steamed rice and naan bread for a complete meal.

Pairing Recommendations

Lamb leg curry pairs well with a light and refreshing cucumber raita or yogurt sauce to balance out the richness of the dish.

- A glass of chilled mango lassi or iced tea will complement the spicy flavors of the curry.

Storage and Reheating Instructions

Store any leftover curry in an airtight container in the refrigerator for up to 3 days.

- Reheat the curry on the stovetop over low heat, stirring occasionally until heated through. Add a splash of water if the curry has thickened too much.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 25g

- Saturated Fat: 18g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Iron: 20% DV

- Calcium: 8% DV

Alergens

Contains nuts (candlenuts)

Summary

Lamb leg curry is a rich and hearty dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals, such as iron and vitamin C. However, it is important to note that this dish is high in saturated fats due to the coconut milk used in the recipe.

Summary

Lamb leg curry is a delicious and aromatic dish that is perfect for special occasions or family gatherings. With a rich and creamy coconut milk gravy infused with fragrant spices and tender pieces of lamb leg, this dish is sure to impress your guests and leave them wanting more. Enjoy this flavorful and satisfying curry with steamed rice or naan bread for a complete and hearty meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Lamb Leg Curry. It was a warm summer afternoon, and I was just a young girl visiting my grandmother in her quaint little kitchen. The aroma of spices filled the air as she bustled around, preparing a feast for our family.

As I watched her deftly handle the ingredients, I couldn't help but be fascinated by the way she transformed simple ingredients into a delicious and aromatic dish. I asked her where she learned to make such amazing meals, and she chuckled softly before sharing her story with me.

"My dear, I have learned to cook from many different places and people over the years," she began. "But this recipe for Lamb Leg Curry holds a special place in my heart. I first learned to make it from an old friend of mine who hailed from India."

She went on to explain that her friend had taught her the traditional way of making Lamb Leg Curry, passing down the recipe through generations. The secret, she said, lay in the careful selection of spices and the slow cooking process that allowed the flavors to meld together perfectly.

Over the years, my grandmother had adapted the recipe to suit her own tastes and preferences, adding her own unique touch to the dish. And now, she was passing it down to me, her eager granddaughter, so that I too could carry on the tradition.

As she guided me through the process of making Lamb Leg Curry, I listened intently to her every word, eager to learn the secrets of this delicious dish. She showed me how to marinate the lamb in a fragrant blend of spices, including cumin, coriander, and turmeric, and how to slowly simmer it in a rich tomato and onion gravy until it was tender and succulent.

As the curry bubbled away on the stove, filling the kitchen with its mouth-watering aroma, my grandmother shared stories of her own adventures in the kitchen, from experimenting with new ingredients to hosting elaborate dinner parties for friends and family. I hung on her every word, soaking up her wisdom and experience like a sponge.

When the Lamb Leg Curry was finally ready, we gathered around the table to enjoy the fruits of our labor. The tender lamb practically melted in my mouth, the flavors of the spices dancing on my tongue in a symphony of taste. I closed my eyes and savored every bite, knowing that this meal was not just food, but a piece of history and tradition passed down through generations.

As I licked my fingers clean and leaned back in my chair, feeling satisfied and content, I knew that this recipe for Lamb Leg Curry would always hold a special place in my heart. It was more than just a dish – it was a connection to my past, a link to my grandmother and all the generations of cooks who had come before her.

And as I looked at my grandmother, her eyes twinkling with pride, I knew that I had learned more than just a recipe that day. I had learned the importance of tradition, of family, and of the simple joy that comes from sharing a delicious meal with loved ones. And for that, I would be forever grateful.