Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the spice paste by blending 100 grams of shallots, 6 cloves of garlic, 5 cm of ginger, 2 stalks of lemongrass, 3 cm of galangal, and 8 rehydrated dried red chilies with 3 tablespoons of cooking oil until a smooth paste forms.

2. 2

   In a large heavy-bottomed pot or Dutch oven, brown 1.5 kilograms of lamb shoulder chunks over medium-high heat until well-sealed on all sides, then remove the lamb and set it aside.

3. 3

   Add the prepared spice paste to the pot and sauté for 8 minutes over medium heat until fragrant, then stir in 2 tablespoons of ground coriander, 1 tablespoon of ground cumin, 1 teaspoon of ground turmeric, 1 cinnamon stick, 2 star anise, 5 cloves, and 12 bruised green cardamom pods.

4. 4

   Return the browned lamb shoulder to the pot, pour in 400 ml of thick coconut milk and 200 ml of thin coconut milk, add 1 tablespoon of tamarind paste mixed with 3 tablespoons of warm water, and 1 tablespoon of grated gula melaka.

5. 5

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and slow-cook for 3 hours, stirring occasionally to prevent sticking.

6. 6

   After 3 hours, uncover the pot, stir in 1.5 teaspoons of salt, and continue to cook uncovered for another 30 minutes to 1 hour, or until the lamb is fork-tender and the gravy has thickened to your desired consistency.

7. 7

   Serve the Malaysian Slow-Cooked Lamb Curry with Cardamom hot with steamed rice or Roti Canai.