Are you craving something rich and flavorful? Dive into our Lamb Penang Curry tonight and experience a taste sensation like no other.

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Savor the Richness: Crafting Lamb Penang Curry

Discovering Lamb Penang Curry

Lamb Penang Curry emerged from the unique blend of Indian and Malaysian gastronomes, marking a spot in the heart of Malaysian cuisine. Spices like cardamom, cinnamon, and turmeric infuse this dish with a rich, unforgettable flavor. Such ingredients not only spice up the curry but also weave a tale of culinary harmony between distinct cultures.

Creating Lamb Penang Curry: Simple Steps

• Braising starts with onions sautéed in oil until they reach a golden hue.
• Lamb incorporation follows, with the addition of cinnamon, elachi, garlic ginger paste, and a blend of curry spices including turmeric and cardamom for their earthy tones and health benefits. Mild chili powder and deseeded chilies introduce a gentle heat.
• Potatoes join the pot once the lamb softens. A tang from grated tomatoes adds to the curry’s richness.
• Garnishment with Dhania offers a fresh contrast. Serving this masterpiece alongside roti or basmati rice brings it full circle.

Essential Ingredients for Lamb Penang Curry

• Big onions (2), setting the stage for a savory base.
• Lamb meat (1kg), prepped and ready to be the star.
• Cinnamon stick (1) and Cardamom (4 Elachi), weaving in a fragrant aroma.
• Fresh garlic (2 teaspoons) and ginger, crushed to kickstart the zest.
• Turmeric (1 teaspoon), introduces color and health benefits.
• Mother-in-law spice (1.5 teaspoons), adding that special touch.
• Mild chili powder (half a teaspoon) and green chilies (2, deseeded) for a gentle heat.
• Neem/curry leaves (a few), lend authentic flavor.
• Sugar and white vinegar (2 tablespoons each) to balance sweetness and sourness.
• Potatoes, cubed, for heartiness.
• Tomato, grated (1), infusing acidity and moisture.
• Dhania (for garnish), to freshen up the dish.
• Serving recommendations: Opt for roti or basmati rice, enhancing the meal.

A Culinary Journey: Lamb Penang Curry Made Simple

Begin by heating oil and browning two large onions. This step is vital for setting the stage with a deep, flavorful base. Once golden, add in the cleaned lamb meat, ensuring each piece melds with the rich onion foundation. The inclusion of cinnamon and cardamom will weave in aromatic complexity. Moving forward, blend in garlic ginger paste to introduce a robust depth, with turmeric and Mother-in-law spice accentuating the meat’s hue and taste. A hint of mild chili powder alongside deseeded green chilies adds a manageable warmth, balanced by the subtle bitterness of curry leaves.

Progressing, the mix of sugar and white vinegar subtly contrasts the curry’s richness, prepping the palate for more layers. Once the lamb softens, integrating cubed potatoes allows them to soak up the essence of the curry. Near completion, a grated tomato lends a fresh acidity, perfected by a Dhania garnish for a refreshing close. Following these steps guarantees a lamb curry that is not only tender but also harmoniously flavored.

Enhancing Your Meal

Roti or basmati rice pair wonderfully, adding texture and flavor that perfectly complement this hearty curry.

A Delectable Conclusion

Dive into Malaysian culinary art by creating Lamb Penang Curry at home; a blend of exquisite tastes best enjoyed with family and friends.

Lamb Penang Curry

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• Author: EsmeSalon
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Category: Dinner
• Method: Easy

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Description

Are you dreaming of a dinner that delights every sense? Our Lamb Penang Curry is the answer.

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Ingredients

Units MUS Scale 1x2x3x

• 2 large onions
• 4 Tbsp Oil
• 1 kg lamb meat
• 1 stick cinnamon
• 4 Elachi (Cardamon)
• 2 tsp fresh garlic
• 2 tsp fresh ginger grated
• 1 tsp Turmeric
• 1 1/2 tsp Mother-in-law spice
• 1/2 tsp mild Chili Powder
• 2 deseeded Green Chilies
• A few neem (Curry Leaves)
• 2 Tbsp sugar
• 2 tablespoon White Vinegar
• 4–5 large Potatoes – use as many as you like.
• 1 grated tomato
• Garnish with Dhania (Coriander)
• Serve with rotis or basmati rice

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Instructions

1. Braise the onion in oil until translucent and tender.
2. Add washed and cleaned meat.
3. Add spices, blend through, and cook until meat is soft and tender.
4. Now add the cubed potatoes and grated tomato.
5. Continue to cook until heated through and then garnish with Dhania.
6. Serve with roti or basmati rice

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Notes

Created, Prepared, tried, and tested by Feriel from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes

Nutrition

• Serving Size: 1
• Calories: 797
• Sugar: 15.5 g
• Sodium: 263.9 mg
• Fat: 28.1 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 78.1 g
• Fiber: 12.9 g
• Protein: 58.8 g
• Cholesterol: 162.8 mg

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