Saturday, December 29, 2012,6:01 AM by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
1 hour

Preparation Method :

  • Blend half of the onion with garlic, nuts and coconut cream until smooth. Stir until lamb is well coated, marinate the lamb for several hours.
  • Heat the oil in large saucepan; cook the remaining onion, stir for about 2 minutes or until onion is soft. Add lemon grass, ground coriander, cumin, ginger and cardamom pods; stir for another 2 minutes.
  • Stir in lamb mixture; cook for about 5-7 minutes or until lamb is browned all over.
  • Stir in the sauce and extra coconut cream. Bring to boil, simmer to low flame and cook for about 30-45 minutes or until lamb is tender, stirring occasionally.
  • Blend flour with the water; stir into lamb mixture until mixture boils and thickens. Stir in fresh coriander just before serving.


  • 3 kg leg of lamb, boned, cubed
  • 250 grams brown onions, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 4 cardamom pods
  • 2 cloves garlic, crushed
  • 50 grams shelled pistachio nuts  
  • 500 ml coconut cream  
  • 2 tablespoons peanut oil
  • 1 tablespoon ground coriander
  • 2 tablespoons tamarind sauce
  • 1 teaspoon plain flour
  • 1 tablespoon water
  • 1 tablespoon chopped fresh lemon grass
  • Salt, to taste
  • 2 tablespoons chopped fresh coriander

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