Indonesian lamb curry

Indonesian lamb curry

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admit your tastebuds in relation to a Balinese holiday full of exotic flavours and heady aromas.

The ingredient of Indonesian lamb curry

  1. 1.2kg diced lamb
  2. 1/3 cup Valcom yellow curry bonding agent
  3. 12 cardamom pods, bruised
  4. 8 collection cloves
  5. 1 tbsp coriander seeds
  6. 2 dried bay leaves
  7. 4 cups Massel chicken style liquid accretion
  8. 1 tbsp rice wine vinegar
  9. 400ml can coconut cream
  10. 1 medium lemon, sliced
  11. 1/2 cup roomy coriander sprigs

The instruction how to make Indonesian lamb curry

  1. Place lamb in a large, heavy-based saucepan. Season next salt. go to curry paste, cardamom, cloves, coriander seeds and bay leaves (see tip). Heat exceeding medium heat. Cook, tossing, stirring, for 1 to 2 minutes or until fragrant. accumulate accrual and vinegar. Bring to a simmer. Simmer, uncovered, for 30 minutes.
  2. go to coconut cream. Cook, uncovered, for 20 to 30 minutes or until cream fusion has thickened and lamb is tender.
  3. Spoon into bowls. bolster when lemon and coriander.

Nutritions of Indonesian lamb curry

calories: 440.477 calories
fatContent: 32 grams fat
saturatedFatContent: 16 grams saturated fat
carbohydrateContent: 5 grams carbohydrates
sugarContent: 3 grams sugar
fibreContent:
proteinContent: 33 grams protein
cholesterolContent: 102 milligrams cholesterol
sodiumContent: 1019.94 milligrams sodium

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