Sumatran lamb korma with golden lace pancakes

Name: Sumatran lamb korma with golden lace pancakes
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 650 g (1 lb 7 oz) boneless leg of lamb, cubed; 2 tablespoons ghee or oil; 1 teaspoon ground cumin; ghee or oil, for brushing; 1 green chilli, finely chopped; 1 teaspoon ground coriander; ½ teaspoon ground cardamom (seeds from 4 pods, ground); 2 eggs, lightly beaten; 4 garlic cloves, finely chopped; 150 ml (generous ½ cup) full-fat coconut milk; 300 g (10½ oz) new potatoes, scrubbed and halved; 2 cm (¾ inch) ginger, peeled and finely chopped; ½ teaspoon ground turmeric; 200 g (1⅓ cups) plain flour; 1 red onion, finely chopped; ½ teaspoon fennel seeds; 1 lemongrass stick, trimmed and finely sliced; 1 cinnamon stick; ½ cracked nutmeg; 3 curry leaves; 3 cloves; 4 green cardamom, lightly cracked; 1 teaspoon ground black pepper; 300 ml (1¼ cups) milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

Sumatra, on the west of the Indonesian archipelago, is where Islamic Indian and Arab spice seekers most clearly left their mark. Islam first took root here before spreading across the country, interweaving with and taking over from other religions. The traders also left a taste for complex spicing. This dish shares its name with the Indian korma that influenced it, but the addition of lemongrass and coconut milk roots it firmly to its Sumatran home. Golden pancakes with a swirled lacy textu