This Balinese dish is big on flavour, thanks to the liberal use of spices.
Ingredients
- 2 tablespoons oil
- 1kg boneless lamb leg, cut into 4cm pieces
- 2 tomatoes, coarsely grated
- 375ml (1 1/2 cups) Massel chicken style liquid stock (see note)
- 1 cinnamon stick
- 6 cardamom pods, bruised
- 400ml can coconut milk
- 2 teaspoons tamarind puree
Spice paste
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 5 whole cloves
- 1/2 teaspoon peppercorns
- 1 large brown onion, coarsely chopped
- 4 macadamias
- 2.5cm-piece fresh ginger, coarsely chopped
- 2 garlic cloves
- 1 small fresh red chilli, coarsely chopped
- 3 teaspoons water
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground nutmeg
Method
- Step 1To make the spice paste, place coriander seeds, cumin seeds, fennel seeds, cloves and peppercorns in a small frying pan. Cook over medium heat, shaking the pan occasionally, for 3 minutes or until aromatic. Transfer to a food processor and process until smooth. Add the onion, macadamias, ginger, garlic, chilli, water, turmeric and nutmeg. Process until a smooth paste forms.
- Step 2Heat oil in a wok or large saucepan over medium heat. Cook spice paste, stirring, for 3 minutes or until aromatic. Add lamb and cook, stirring, for 2 minutes or until browned. Stir in the tomato. Add the stock, cinnamon and cardamom. Reduce heat to low. Simmer, stirring occasionally, for 1 hour.
- Step 3Add the coconut milk and cook for 1 1/2 hours or until lamb is tender. Stir in tamarind. Season with salt and pepper.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1760 kj
Energy
33g
Fat Total
16g
Saturated Fat
1.5g
Fibre
27g
Protein
5g
Carbs (total)
All nutrition values are per serve
Notes
Use gluten-free stock if you want this recipe to be gluten free.
Serves 8 as part of a banquet.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
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