Side Dish
Comments 2

Kari Kambing (Lamb Curry)

After 96 posts and 6 months old blog, this is my very first lamb recipe if you haven’t noticed it yet ๐Ÿ˜›

Why? Because I don’t eat lamb, there’s something about lamb that I don’t really like. And this recipe, this is my second time buying and trying to cook lamb in my life so far. I’m being honest here. Maybe also because my mum doesn’t like lamb, so she never cook lamb for the family.

Oh well, at least this one was quite nice. I cooked the lamb for an hour or so, so the meat was really tender. But not good enough to be in my favourite recipe. Sorry lamb lover.


1kg lamb with bones (I used the ribs)

5 cloves

5cm cinnamon stick

3 curry leaves

1 onion, thinly sliced

2 tbsp oil

500ml coconut milk

2 tbsp sweet soy sauce



for the paste

7 ย red chilies

3 banana shallots

5 garlic cloves

2 tsp ground coriander

1 tsp ground nutmeg

3 cardamom

3 tsp salt

1 tbsp ground ginger

3 tsp ground turmeric

How to:

– Wash lamb properly and boil for about 1 hour or until the meat is tender enough for you. Don’t forget to skim the foam. So you’ll have nice and clear broth.

– Meanwhile, in your food processor, put all the ingredients for the paste. And blitz until nice and smooth.

– In a small pan, heat oil, add the sliced onion and curry paste. Saute until fragrance. Then add cloves, cinnamon stick and curry leaves.

– Take some of the broth out from the pot. Leave very little amount of it.

– Transfer the paste into the pot with the lamb in it.

– Stir well.

– Add coconut milk and let it cook some more.

– Lastly add sweet soy sauce before you serve it.

– Serve with warm rice or prata bread.



    • Ridha says

      Luckily hubby didn’t mind eating lamb. So you guess, he ate the rest of the curry. Sorry to tell you that ๐Ÿ˜€

A nice comment will make my day ^^

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