This rich combination of spices cooked in thick coconut milk (or cream) is classic Malaysian cooking, combining the country's Indian and Straits-Chinese influences. This recipe uses black mustard seeds, which are more pungent than the white (or yellow) seeds used in most prepared mustards.
This recipe is taken from "Cook it Slow" by The Australian Women's Weekly.
Ingredients:
2 tbsp garam masala
1 tbsp cumin powder
1 tbsp black mustard seeds
1 tsp turmeric powder
1 kg sliced lamb shoulder
1/4 cup vegetable oil
2 medium brown onions, sliced thinly (300 g)
2 cloves garlic, crushed
3 dried long red chillies**
2 long green chillies**
400 ml canned coconut cream or milk
1 cup (250 ml) beef stock
200 g sugar snap peas, trimmed
fresh coriander leaves
**I used two red fresh chillies instead (coarsely chopped)
Method:
Combine spices with lamb in a large bowl.
Heat 2 tbsp of the oil in a large saucepan, cook lamb mixture, in batches, until browned. Remove from pan.
Heat the remaining oil in same pan, cook onion, garlic and chillies over low heat, stirring, until onion softens.
Return lamb to pan with coconut cream and stock.
Simmer, covered, 1 hour 30 minutes or until lamb is cooked. Remove from heat, stir in peas.
Sprinkle with fresh coriander leaves.
Serve and enjoy! Bon Appetit!
