Kaffir Lime Lamb Tomato Curry (Kari Kambing)
Get ready to cook
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.
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
About this dish
Malay Curry Paste
Serve with white rice or roti bread.