Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 900 grams of boneless lamb shoulder, cut into 3-4 cm cubes, with 1 teaspoon of salt and a pinch of saffron threads for at least 30 minutes.

2. 2

   In a food processor, blend 2 large red onions, 4 cloves of garlic, 5 cm piece of fresh ginger, 2 stalks of lemongrass (white part only), 3 cm piece of galangal, and 5 dried red chilies (rehydrated) with 2 tablespoons of cooking oil until a smooth paste forms.

3. 3

   Heat 3 tablespoons of cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat, then sauté the blended spice paste for 10-12 minutes until fragrant and the oil separates.

4. 4

   Add the marinated lamb to the pot and sear for 8-10 minutes until lightly browned on all sides.

5. 5

   Stir in 1 tablespoon of cumin powder, 1 tablespoon of coriander powder, 1 teaspoon of turmeric powder, 2 tablespoons of tamarind paste, 2 tablespoons of palm sugar, and 3 kaffir lime leaves (bruised) with 1 cup of water, bringing the mixture to a gentle simmer.

6. 6

   Pour in 400 ml of full-fat coconut milk, bring it to a boil, then reduce the heat to low, cover the pot, and slow-cook for 2.5 to 3 hours, or until the lamb is very tender and the sauce has thickened.

7. 7

   Check the seasoning and adjust with additional salt or palm sugar if desired, then remove the kaffir lime leaves before serving the Saffron Lamb Kerutup hot with steamed rice.