Lamb Curry Pan-Asian Style
This particular Lamb Curry isn’t representative of any particular people or nation. Rather, it borrows from several different culinary traditions and is thus a sort of Pan-Asian fusion dish. It does draw heavily on the Rendang style of curry in that the main ingredients are cooked in coconut milk reduced to form a very thick sauce but beyond that, it has a little bit of India and other parts of east and south-east Asia. The name, admittedly, is not very inspired, but the dish is well worth the effort.
The Recipe Card below calls for Mint Sauce. You can use a commercially prepared variety or follow my simple Mint Sauce Recipe.
For the Lamb, you can certainly use boneless cubes, but, if possible, pieces with bone, such as meaty rib sections, work very nicely here.
Mix lamb with the mint sauce, cumin, salt and pepper and marinate overnight;
Blend together the remaining dry spices and set aside along with the minced Lemongrass.
The meat needs to be browned to add flavour and render out some of the excess fat. You can do this in a pan but I found it easier to just pop them into a 500-degree Fahrenheit oven for about 10 -15 minutes.
When you are ready, melt the butter in a pan over moderate heat and add the onion and lemon grass. Cook until the onion is soft and translucent.
Now add the dry spices and sauté until the aroma rises from the pan.
Add the meat and coconut milk and turn up the heat to achieve a vigorous simmer. The idea here is to cook the liquid down until the coconut milk is reduced and the oil starts to separate out. This will take anywhere from 20 to 40 minutes depending on the heat. Keep a good eye on it and stir from time to time.
Finally, when the sauce is just right, add the zucchini and cook a little longer until the vegetable is tender. Serve and garnish as you like. Here, I have used chopped fresh Green Pepper and Peanuts. These can garnish the main serving dish, or be passed in small bowls at the table for diners to add as they wish.
Your Recipe Card:
Lamb Curry Pan-Asian Style
- 1 1/2 lb. Cubed Lamb;
- ¼ cup Mint Sauce commercial or home-made;
- 1 Tbsp. ground Cumin;
- 1 tsp. each Salt and ground White Pepper;
- 2/3 cup Onion finely chopped;
- 1 small Zucchini cut in to thick half-moons;
- 3 Tbsp. minced Lemongrass;
- 2 Tbsp. Coriander Seed;
- 1 tsp. each Turmeric and Fenugreek powder;
- ¼ tsp. Cardamom powder;
- 2 Tbsp. Red Pepper Powder;
- 4 Tbsp. Butter;
- 1 can 400ml of thick Coconut Milk;
- Peanuts and diced Red and Green Pepper optional garnish.
- Mix lamb with the mint sauce, cumin, salt and pepper and marinate overnight;
- Blend together the remaining dry spices and set aside.
- Bake the Lamb Cubes in a 500-degree oven for 10 – 15 minutes or so to brown and remove excess fat.
- Melt the butter in a pan over moderate heat and add the onion and lemon grass. Cook until the onion is soft and translucent.
- Add the dry spices to the pan and sauté until their aromas rise.
- Add the meat and coconut milk and turn up the heat to achieve a vigorous simmer. Cook down for 20 to 40 minutes, stirring regularly, until the coconut milk is reduced and the oil starts to separate out.
- Finally, add the zucchini and cook a little longer until the vegetable is tender. Serve and garnish as desired.