Lamb Curry - Malaysian Eurasian Style

• 600 g cubed lamb or 600 g lamb shoulder
• 1 lime
• 1 1/2 cups coconut milk
• To be ground together
• 2 1/2 tablespoons poppy seeds (kas kas)
• 1 teaspoon ground fennel
• 1 teaspoon ground cumin
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 6 -8 small shallots
• 3 garlic cloves
• 1 -2 tablespoon chili powder (depending on taste)
• 2 inches fresh turmeric
• To fry and set aside
• 3 -5 shallots (quartered)
• 4 fresh chili peppers (sliced lengthwise into 4)
• 1 inch gingerroot, sliced thinly

1. Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.
2. Add the lamb and stir fry till meat is browned.
3. Add coconut milk and continue to stir for 5 to 10 minutes. Simmer over slow fire for 45 minutes, adding water whenever necessary. The gravy should be just covering the meat.
4. When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it.
5. Serve with steamed rice.

lamb shoulder, lime, coconut milk, ground together, poppy seeds, ground fennel, ground cumin, nutmeg, cinnamon, shallots, garlic, chili powder, turmeric, shallots, fresh chili peppers, gingerroot

Taken from www.food.com/recipe/lamb-curry-malaysian-eurasian-style-240789 (may not work)