Name: Lamb Curry
Yield: 10
Ingredients: 5000.0g Lamb thigh meat, cut into squares; 500.0g Lamb Ribs; 3000.0ml Cold Water; 20.0g Salt; 5.0g Cloves; 5.0g star anise whole; 5.0g Cardamom; 3.0g Cinnamon; 15.0g Royco Bumbu Pelezat Rasa Sapi 460g; 2.0g Black Pepper; 50.0g Cooking Oil; 100.0g Royco Bumbu Kuning Serbaguna 600g; 100.0g Red Chilli, crushed; 2.0pc Lemongrass Stalks, crushed; 4.0pc Bay Leaves; 5.0pc Orange Leaves; 30.0g Bango Kecap Manis 1.52kg; 100.0ml Thick Coconut Milk

A variety of spices make this dish a solid favourite. The perfect combo of turmeric and coconut milk gives this dish its appealing yellow colour.

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Preparation

Lamb Preparation
60 minutes
- Heat water to boiling, then add the lamb meat and ribs.
- Cook for 15 minutes to remove the blood and impurities.
- Dispose of the water and rinse the boiled meat.
- Prepare the water, add the mentioned ingredients, lamb meat, and ribs.
- Cook the meat for about 1 hour to make it tender.
Preparing the Spice Paste
20 minutes
- Blend all the ingredients in a blender until it becomes a paste.
Cooking the Lamb Curry
60 minutes
- Add the spice paste to the lamb and water.
- Cook for approximately 1 hour.
- Check the taste and tenderness. Add Royco Bumbu Pelezat Rasa Sapi to taste.
- Plate and serve.

Lamb Curry

Ingredients

Lamb Curry

Lamb Preparation

Preparing the Spice Paste

Lamb Preparation

Preparing the Spice Paste

Preparation

Lamb Preparation

Preparing the Spice Paste

Cooking the Lamb Curry

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