Heat Rating: Hot An equal weight of lamb and sweet caramelized onions makes a deeply satisfying dish. Serve with blanched or sautéed Chinese broccoli or spinach and, of course, rice.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2003
Ingredients
Method
In large Dutch oven, heat half of the oil over medium heat; cook onions, stirring often, until golden, about 40 minutes. Transfer to bowl.
Meanwhile, break hot peppers in half; shake out and discard seeds. In dry skillet, toast hot peppers over medium heat, shaking pan constantly, until darkened and fragrant, about 3 minutes. In clean coffee grinder, grind to fine powder. In food processor, purée together ground hot peppers, curry powder, ginger, galangal, shrimp paste, turmeric, garlic, shallots, roasted red pepper and 1/3 cup (75 mL) water until smooth.
In same Dutch oven, combine hot pepper mixture, remaining oil and bay leaves; cook, stirring constantly, until fragrant and slightly darkened, 4 minutes. Add lamb; cook over medium-high heat, stirring, for 5 minutes. Stir in reserved onions, 1-1/3 cups (325 mL) of the coconut milk, salt and 3/4 cup (175 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lamb is almost tender, 50 to 60 minutes. Stir in potatoes; cover and simmer, stirring occasionally, until lamb and potatoes are tender, 20 minutes.
Meanwhile, mix tamarind pulp with 1/4 cup (50 mL) water; strain through sieve into bowl, pressing to extract liquid. Discard solids; stir liquid into pan along with remaining coconut milk; cook until steaming, about 5 minutes. Discard bay leaves.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 494 mg
- Protein 25 g
- Calories 410.0
- Total fat 22 g
- Cholesterol 76 mg
- Saturated fat 11 g
- Total carbohydrate 32 g
%RDI
- Iron 39.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 5.0
- Vitamin C 47.0
