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LAMB AND KUMARA CURRY

Serves 4

 

 coconut-milk-400curry-230

INGREDIENTs

  • 1 tablespoon Alce Nero olive oil
  • 1 onion, chopped
  • 600g lamb leg, cut into 3cm cubes
  • 1 1/2 tablespoons AYAM Curry Powder
  • 4 strips lemon rind
  • 2 tomatoes, chopped
  • 3 cups chicken stock
  • 1 can AYAM Coconut Milk 400ml
  • 500g kumara, cut into 3cm chunks


STIR-FRYING

Heat oil in a wok. Add the onions and we stir-fry them until soft.
Then add the lamb cubes and stir-fry until browned.

 

SIMMERING

Add the curry powder, the lemon rind, the tomatoes and the stock. Cover and let it cook over low heat for 1 and half hours. Stir occasionally.
To complete this dish, add both the kumara and the coconut milk.
Again, cover and let it cook for a further 20 minutes, until the lamb and the kumara are tender.

 

PRESENTATION

This innovative recipe can be served with either rice or noodles.

 

Tags: _ Beef, lamb and red meat_ Chilli addicts_ Coconut lovers_ Curry_ Easy Asian recipes_ Lunch_ Dinner_ All recipes

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