This Lamb Curry Recipe is Pan-Asian in nature as it is a fusion of different styles and flavorings. It is complex but not hard to prepare.
Course: Main Dish
Keyword: Coconut Milk, Lamb, Spices, Zucchini
Author: John Thompson
1 1/2lb.Cubed Lamb;
¼cupMint Saucecommercial or home-made;
1tsp.each Salt and ground White Pepper;
1small Zucchinicut in to thick half-moons;
1tsp.each Turmeric and Fenugreek powder;
2Tbsp.Red Pepper Powder;
1can400ml of thick Coconut Milk;
Peanuts and diced Red and Green Pepperoptional 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.