Kaffir Lime Lamb Tomato Curry (Kari Kambing)
Get ready to cook
Method:
1. Heat up some cooking oil in a lidded pan to medium heat. Add onions; stir fry for 3-4mins.
2. Add lamb and stir fry for 4-5mins to brown. Add Malay Curry Paste; stir fry for 1-2mins.
3. Add chickpeas and chopped tomatoes; mix well. Bring to boil then simmer. Partially cover and slow cook on a medium-low heat for 1½-2 hours or until meat is tender. Add some water if needed.
4. Garnish and serve.
Ingredients:
400g Malay Curry Paste
800g tinned chopped tomatoes
1.2kg diced lamb shoulder
200g diced white onion
400g tinned chickpeas
15g chopped coriander to garnish
Photo credit: T.Tseng - creative commons
About this dish
10 portions
2 Medium
Serves:
Malay Curry Paste
Chilli Rating:
Product:
Serving:
Serve with white rice or roti bread.
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