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Spicy Malaysian Lamb

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  Cider vinegar 2 Tablespoon
  Fresh lime juice 2 Tablespoon
  Chili powder 1 1⁄2 Teaspoon
  Boneless lamb stew meat 3 Pound, trimmed of excess fat
  Vegetable oil 3 Tablespoon
  Thinly sliced onion 2 1⁄2 Cup (40 tbs)
  Canned chopped green chiles 4 Ounce (1 Can, Mild)
  Minced fresh ginger 1 1⁄2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced (About 0.5 Teaspoon)
  Canned whole tomatoes 28 Ounce, drained, reserve liquid and chopped (1 Can)
  Water 3⁄4 Cup (12 tbs)
  Ground pepper To Taste
  Chopped fresh coriander 1 Tablespoon (For Garnish)
  Salt To Taste

Combine vinegar, lime juice and chili powder in medium bowl and blend well.
Add lamb and marinate, turning frequently, about 15 minutes.
Heat oil in heavy large pot or dutch oven over medium-high heat.
Add lamb in batches, browning well on all sides.
Remove meat from pot using slotted spoon.
Reduce heat to low, add onion, chilies, ginger, salt, turmeric and garlic and cook, stirring frequently, until onion is limp and translucent, about 5 to 10 minutes.
Blend in meat, tomatoes, reserved liquid and 3/4 cup water.
Bring to boil.
Reduce heat, cover and simmer until lamb is tender and sauce is slightly thickened, about 1 1/2 hours, stirring occasionally.
Season with salt and pepper to taste.
Ladle into soup bowls and sprinkle with chopped fresh coriander.

Recipe Summary

Main Dish

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Spicy Malaysian Lamb Recipe