Name: Clay-pot Lamb and Potato Curry
Yield: Serves 6–8 as part of a shared table
Cuisine: Malaysian
Ingredients: sea salt and freshly ground black pepper; 5 cardamom pods, cracked; 1 teaspoon fennel seeds, roasted; 125 ml Tamarind Liquid; 1 stick cinnamon; 250 g potatoes, quartered; 800 ml coconut milk; 250 ml Brown Chicken Stock; 2 brown onions, finely sliced; 20 fresh curry leaves; 4 tablespoons ghee; 10 cloves garlic, chopped; 2 tablespoons chopped ginger; 10 dried chillies, roasted and ground; 2 teaspoons ground turmeric; 1 kg lamb shoulder or leg, cubed; 2 teaspoons cumin seeds, roasted and ground; 2 tablespoons coriander seeds, roasted and ground; 1 teaspoon freshly ground black pepper

Preparation info

Serves
6–8
as part of a shared table

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This is an adaptation of rendang, a classic Malay curry where the meat is slow-cooked in spice paste and coconut, absorbing the liquid as it cooks, rendering the meat soft and succulent and packed with flavour. We used to make this for staff lunch and it tastes even better when made the day before. The curry cooks quite differently in a clay pot, so if you are using a regular saucepan or flameproof dish you will need to adjust the heat and cooking time. Clay pots need to be soaked in water