Lamb Curry Pan-Asian Style – Sybaritica

This Lamb Curry Recipe is Pan-Asian in nature as it is a fusion of different styles and flavorings. It is complex but not hard to prepare.

  • 1 1/2 lb. Cubed Lamb;
  • ¼ cup Mint Sauce commercial or home-made;
  • 1 Tbsp. ground Cumin;
  • 1 tsp. each Salt and ground White Pepper;
  • 2/3 cup Onion finely chopped;
  • 1 small Zucchini cut in to thick half-moons;
  • 3 Tbsp. minced Lemongrass;
  • 2 Tbsp. Coriander Seed;
  • 1 tsp. each Turmeric and Fenugreek powder;
  • ¼ tsp. Cardamom powder;
  • 2 Tbsp. Red Pepper Powder;
  • 4 Tbsp. Butter;
  • 1 can 400ml of thick Coconut Milk;
  • Peanuts and diced Red and Green Pepper optional garnish.
  • Mix lamb with the mint sauce, cumin, salt and pepper and marinate overnight;
  • Blend together the remaining dry spices and set aside.
  • Bake the Lamb Cubes in a 500-degree oven for 10 – 15 minutes or so to brown and remove excess fat.
  • Melt the butter in a pan over moderate heat and add the onion and lemon grass. Cook until the onion is soft and translucent.
  • Add the dry spices to the pan and sauté until their aromas rise.
  • Add the meat and coconut milk and turn up the heat to achieve a vigorous simmer. Cook down for 20 to 40 minutes, stirring regularly, until the coconut milk is reduced and the oil starts to separate out.
  • Finally, add the zucchini and cook a little longer until the vegetable is tender. Serve and garnish as desired.