Lamb Leg in Roasted Grated Coconut Curry

Lamb Leg in Roasted Grated Coconut Curry Recipe from Indonesia

Region / culture: Indonesia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Lamb Leg in Roasted Grated Coconut Curry is a delicious and flavorful dish that combines tender lamb meat with aromatic spices and creamy coconut milk. This recipe is perfect for a special occasion or a family dinner.

History

This recipe has its origins in Indonesian cuisine, where coconut milk and spices are commonly used in savory dishes. The combination of roasted grated coconut and tender lamb meat creates a rich and satisfying curry that is sure to impress your guests.

Ingredients

For the meat base

1 kg leg of lamb, chopped into serving pieces
1 tbsp powdered cilantro
0.5 tsp powdered cumin
0.25 tsp powdered aniseed
3 tbsp cooking oil
10 shallots, sliced
2 cardamoms, bruised
2 cloves
0.5 nutmeg, bruised
5 cm cinnamon stick
1 stalk lemongrass, bruised (white part only)
1 liter coconut milk
200 g shredded coconut, roasted golden-brown, then ground

Spices (ground)

4 cloves garlic, minced
1 tsp ginger, chopped
1 tsp turmeric, chopped
0.5 tbsp galangal, chopped
salt to taste
1 tbsp ground black pepper

How to prepare

Combine the powdered cilantro, cumin, and aniseed with the lamb meat and knead.
Set aside and let it stand for 15 minutes.
Heat a wok with oil and gently fry the shallots until they turn golden brown.
Add the ground spices, cloves, nutmeg, cardamoms, cinnamon, lemongrass, salt, and black pepper.
Continue frying until the mixture becomes fragrant. Then, add the meat and stir occasionally.
Add the coconut milk and ground coconut.
Cook until the meat becomes tender and the gravy thickens. Serve it hot with steamed white rice.

Variations

You can add vegetables such as potatoes, carrots, or bell peppers to the curry for added texture and flavor.
For a spicier version, add chopped chili peppers or chili powder to the curry.

Cooking Tips & Tricks

Make sure to roast the shredded coconut until it is golden-brown before grinding it. This will enhance the flavor of the curry.

- Marinating the lamb meat with powdered cilantro, cumin, and aniseed adds depth of flavor to the dish.

- Be patient when frying the shallots and spices, as this step is crucial for developing the aroma of the curry.

- Stir the meat occasionally while cooking to ensure that it cooks evenly and absorbs the flavors of the coconut milk and spices.

Serving Suggestions

Serve the Lamb Leg in Roasted Grated Coconut Curry with steamed white rice or naan bread for a complete meal.

Cooking Techniques

Braising the lamb meat in coconut milk helps to tenderize it and infuse it with the flavors of the spices.

Ingredient Substitutions

You can use chicken or beef instead of lamb in this recipe for a different flavor profile.

Make Ahead Tips

You can marinate the lamb meat in advance and store it in the refrigerator until you are ready to cook the curry.

Presentation Ideas

Garnish the Lamb Leg in Roasted Grated Coconut Curry with fresh cilantro leaves or a sprinkle of roasted coconut for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a side of cucumber salad or 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 gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

15g per serving

Fats

25g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin C, iron, and potassium.

Alergens

This recipe contains coconut and may not be suitable for those with nut allergies.

Summary

This dish is a good source of protein and healthy fats, but it is also high in calories and carbohydrates.

Summary

Lamb Leg in Roasted Grated Coconut Curry is a flavorful and aromatic dish that is perfect for a special occasion or a family dinner. With a rich coconut milk gravy and tender lamb meat, this curry is sure to impress your guests. Serve it with steamed white rice or naan bread for a complete meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Lamb Leg in Roasted Grated Coconut Curry. It was many years ago, when I was just a young girl living in a small village in Kerala, India. Our village was known for its lush greenery, abundant coconut trees, and delicious, flavorful cuisine. My grandmother was a fantastic cook, and she passed down her love for cooking to me.

One day, while wandering through the village market, I came across a group of women huddled around a pot, laughing and chatting as they stirred the contents. Intrigued, I approached them and asked what they were cooking. One of the women smiled and invited me to join them. She explained that they were making a traditional dish called Lamb Leg in Roasted Grated Coconut Curry.

I watched in awe as they roasted the grated coconut until it turned a golden brown color and filled the air with a nutty aroma. They then added fragrant spices like cardamom, cloves, and cinnamon, along with tender pieces of lamb leg, and let it simmer until the meat was meltingly tender. The rich, creamy curry was then served over steamed rice, and garnished with fresh cilantro and a squeeze of lime.

I had never tasted anything like it before. The flavors were complex and layered, with a perfect balance of heat and sweetness. I knew that I had to learn how to make this dish myself. The women were kind enough to share their recipe with me, and I eagerly scribbled it down in my notebook.

Back at home, I gathered all the ingredients and set to work in the kitchen. I roasted the grated coconut until it was a deep, dark brown, and ground it into a smooth paste. I seasoned the lamb leg with a mixture of spices and seared it until it was golden brown on all sides. Then, I added the roasted coconut paste, along with some coconut milk, and let it simmer gently on the stove.

As the curry bubbled away, filling the house with its mouthwatering aroma, I felt a sense of pride and accomplishment. I had successfully recreated the dish that had captivated me in the village market. When I served it to my family that evening, their eyes lit up with delight and their taste buds danced with joy.

From that day on, Lamb Leg in Roasted Grated Coconut Curry became a staple in our household. I made it for special occasions, family gatherings, and even just for a cozy Sunday night dinner. Each time I prepared it, I felt a connection to those women in the market who had shared their recipe with me, and to my grandmother who had instilled in me a love for cooking.

Over the years, I have added my own touches to the recipe, experimenting with different spices, herbs, and cooking techniques. But the core of the dish remains the same – tender lamb leg cooked in a rich, creamy coconut curry that never fails to warm the soul and satisfy the stomach.

As I sit here now, in my kitchen, surrounded by the familiar smells and sounds of cooking, I can't help but think back to that day in the village market when I first discovered the magic of Lamb Leg in Roasted Grated Coconut Curry. It reminds me of the power of food to bring people together, to create memories, and to nourish both body and soul.

And so, with a heart full of gratitude and a stomach full of delicious curry, I continue to cook, to learn, and to share the recipes that have shaped me into the cook and the woman that I am today.