Name: Indonesian lamb curry
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Cuisine: asian
Ingredients: 1.2kg diced lamb; 115.50 gm yellow curry paste; 12 cardamom pods, bruised; 8 whole cloves; 20.00 ml coriander seeds; 2 dried bay leaves; 1020.00 gm chicken style liquid stock; 20.00 ml rice wine vinegar; 400ml can coconut cream; 1 medium lemon, sliced; 125.00 ml fresh coriander sprigs

Indonesian lamb curry

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Transport your taste buds to Bali with exotic flavors and fragrant aromas.

Ingredients:

1.2kg diced lamb
115.50 gm yellow curry paste
12 cardamom pods, bruised
8 whole cloves
20.00 ml coriander seeds
2 dried bay leaves
1020.00 gm chicken style liquid stock
20.00 ml rice wine vinegar
400ml can coconut cream
1 medium lemon, sliced
125.00 ml fresh coriander sprigs

Instructions:

In a large, heavy-based saucepan, place the lamb and season with salt. Add curry paste, cardamom, cloves, coriander seeds, and bay leaves from the tip section. Heat over medium heat, stirring for 1 to 2 minutes until fragrant. Stir in stock and vinegar. Bring to a simmer and cook uncovered for 30 minutes.
Stir in luscious coconut cream and simmer uncovered until the creamy sauce thickens and the lamb becomes tender, about 20 to 30 minutes.
Ladle the soup into bowls and garnish with fresh lemon slices and chopped coriander.

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