Singaporean Lamb Curry

Name: Singaporean Lamb Curry
Cuisine: Singaporean
Ingredients: 1 kg lean lamb cubed; 300 gram carrots; 300 gram onions quartered; 3 tablespoons curry powder; 2 tablespoons coriander powder; 200 ml coconut milk; 400 ml hot water; 1 hot red chilies chopped; 1 dash oil; 1 pinch salt; curry leaves; coriander chopped for garnish

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Indulge in the rich and aromatic flavors of Singaporean Lamb Curry, a dish that perfectly combines tender lamb with a fragrant blend of spices and coconut milk.

This curry is a testament to Singapore’s culinary diversity, blending influences from Malay, Indian, and Chinese cuisines into a harmonious and satisfying dish. With its tender cubes of lamb, hearty chunks of carrots and onions, and a creamy coconut milk base, this curry promises to be a delightful addition to any dinner table.

Prepared with a medley of spices such as curry powder and coriander, the Singaporean Lamb Curry offers a balance of flavors that are both comforting and complex. The addition of curry leaves and a touch of heat from chopped chili adds depth to the dish, making each bite a journey through Singapore’s culinary heritage. This curry is not just a meal, but an experience that transports you to the vibrant streets of Singapore, where the aroma of spices fills the air and tantalizes the taste buds.

Singaporean Lamb Curry

For: 4

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Ingredients

1 kg lean lamb (cubed)
300 gram carrots
300 gram onions (quartered)
3 tablespoons curry powder
2 tablespoons coriander powder
200 ml coconut milk
400 ml hot water
1 hot red chilies (chopped)
1 dash oil
1 pinch salt
curry leaves
coriander (chopped for garnish)

Instructions

In a hot saucepan, add a dash of oil and once heated, add the coriander powder. Fry until golden.
Add the onions and lamb pieces in small batches and brown them.
Once all the meat has browned, remove it from the pan and add a little more oil.
Add curry powder, chopped chilli, and onions. Cook until golden.
Add the hot water, coconut milk, and curry leaves. Bring to a boil.
Add the browned meat and stir every few minutes to prevent sticking.
Add the carrots and simmer until carrots and meat are cooked.
Add more coconut milk or water if the dish starts to dry out too much.
Before serving, remove the curry leaves.
Serve with chopped coriander.
This dish pairs wonderfully with sticky rice.