Spicy Fried Shredded Lamb
This spicy fragrant dish is a good accompaniment that goes well with rice and bread like chapati. It is a blend of Malay and Indian cuisine which produces a rather unusual but special flavour!
Serves 4 – 6
Ingredients:
- 1 kg. lamb – cut into large pieces approx. 3 – 4 inches in size
- 8 dessertspoons of ghee (optional, use olive oil)
- 1 cup coconut milk
- a few curry leaves (1or 2 stalks)
- 1 small piece of cinnamon approx. 2 inches long
- 3 – 4 cloves
- 1 teaspoon kas – kas (poppy seeds)
- salt – as required
Spices to roast and ground:
- 1 teaspoon cumin seeds (jintan manis)
- 1 teaspoon fennel seeds (jintan putih)
- 12 dry chillies or more if you like it really spicy
- 2 teaspoon coriander seeds
To pound finely:
- 1 small piece of ginger
- 1 teaspoon white peppercorns
- 5 small onions
- 3 pips garlic
Method:
- Boil the meat for an hour over a slow flame.
- Leave it to cool down, and shred the meat finely.
- Heat ghee in a pan, over medium flame and add the pounded ingredients.
- Stir for a bit until it is fragrant and then add the shredded meat.
- Add in the coconut milk and rest of the ingredients.
- Continue to stir until the meat is very dry.
- If it is sticking to the pan, lower the flame and add a little ghee or oil and continue to stir.
- When the shredded meat looks somewhat fried, take it out.
- You can garnish the meat with fresh coriander leaves (optional).