Sumatran Curry


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Sumatran Curry
Prep Time
50 mins
Cook Time
10 mins
Total Time
1 hr
 
Course: Main Course
Cuisine: Indonesian
Servings: 6
Author: Jayne
Ingredients
Curry Paste
  • 1/3 cup of dried unsweetened coconut flakes
  • 4 tbsp peanut oil
  • 1 small peeled and diced yellow onion
  • 2 minced cloves of garlic
  • 2 tsp ground caraway seeds
  • ½ tsp cayenne
  • 1 tsp poppy seeds
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 2 tsp ground turmeric
  • 1 tsp ground ginger
  • 4 anchovy fillets or 2 tsp anchovy paste
  • 1 lemon rind finely grated
  • 1 inch of fresh ginger root finely grated
  • 4-6 ground cashews or macadamia nuts
Curry
  • 4 Tbs peanut oil
  • ½ cup of curry paste
  • 2 lbs diced lean lamb
  • 2 fresh medium tomatoes diced
  • 2 cups of thick unsweetened coconut milk
  • juice and zest of 1 lime
  • 1 tsp salt
Instructions
  1. To make the curry paste:
  2. Toast the coconut flakes in a frying pan over moderate heat, shaking often until evenly golden brown Transfer to a spice grinder and process into a fine powder, set aside.
  3. Add 4 tablespoons of oil to the pan. Over medium heat, sauté the onions and garlic until golden. Put the onions, garlic, and coconut into a food processor or blender along with all the spices, anchovies, lemon peel, and ground nuts. Add enough peanut oil to blend into a smooth paste.
  4. To make the curry:
  5. Heat 4 tablespoons of peanut oil in a wok over medium high heat. Add the curry paste and stir constantly for 2 – 3 minutes. Add the lamb and continue stirring until the cubes are completely coated with paste. Add the diced tomato, coconut milk and salt. Turn the heat down to low, cover and simmer for 8 minutes. Remove from the heat. Stir in the lime juice and zest. Serve over brown rice.