When I saw this photo recipe at Ah Wong Chai’s facebook I knew I must give this recipe a try. I took his recipe and improvised to suit pressure cooking. More prep work is needed this time, and pan frying the ingredients is needed before placing into the pressure cooker. Coat the lamb with the mixture, placed the ingredients into the pressure cooker pot close the cover and start cooking.
700gm Lamb Cutlet (cut to your liking)
3nos star anise
1 teaspoon peppercorn
3 cardamom (buah pelaga)
1 teaspoon black mustard seeds (biji sawi)
3nos lemongrass (lightly mashed)
2tablesppon minced ginger (minced)
4cloves garlic (minced)
1tablespoon fresh turmeric “kunyit hidup” (minced)
3nos candle nut “buah keras” (minced)
2 big onion (minced)
2tablespoon chili paste
1tablespoon curry powder
1tablespoon cumin powder
1tablespoon coriander powder
1/2 teaspoon chili powder (optional)
250ml coconut milk
1 teaspoon salt
1. Dry fry coriander and cumin till fragrant. Set aside.
2. Heat up the oil in a frying pan.
3. Add in lemongrass and fry till fragrant.
4. Add in cinnamon, cloves, star anise, peppercorn, cardamom (buah pelaga) and black mustard seeds, fry till fragrant.
5. Add in minced ginger, garlic, fresh turmeric “kunyit hidup”, candle nut “buah keras” and onion, fry till fragrant.
6. Then add in the chili paste and fry for another 2-3mins.
7. Add in the curry leave and coriander stalk.
8. Add in the lamb to coat over with the paste,
9. Add curry, coriander, cumin and chili powder into the lamb mixture.
10. Transfer the ingredients into the pressure cooker pot.
11. Add in the water, mix the ingredient well and then follow with coconut milk and salt.
12. Put the pot into the pressure cooker.
13. Close the cover, set the cooking button and cook for 40mins.
14. Once cooking is done then ready to serve.
I just like this Lamb curry, fragrant and inviting. The most it was not difficult to handle. Another simple cooking done and execute perfectly. Smells good and taste incredible . . . . . . Sidney Kan