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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