Spicy Shredded Fried 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!
Ingredients
- 1 kg lamb cut into large pieces (approx. 3 – 4 inches in size)
- 8 tsp ghee (optional, use olive oil)
- 1 cup coconut milk
- 1-2 stalks of curry leaves
- 1 cinnamon (2 inches)
- 3-4 cloves
- Salt as needed
SPICES (to roast on low heat and ground using a dry mill blender or pestle and mortar)
- 1 tsp cumin seeds ("jintan manis")
- 1 tsp fennel seeds ("(jintan putih")
- 12 dry chillies or more according to taste
- 2 tsp coriander seeds
- 1 tsp poppy seeds or ''kas-kas'' (slightly dry roast it for about 10 seconds)
TO POUND FINELY (use a pestle & mortar or a blender))
- 1 small piece of ginger (about 3 inches in length)
- 1 tsp white peppercorns
- 5 small onions
- 6 pips garlic
Instructions
- Boil the meat for an hour over a slow flame.
- Leave it to cool down, and shred the meat finely, using your fingers.
- 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. Cook on low heat.
- If it is sticking to the pan, lower the flame further and add a little ghee or oil and continue to stir.
- When the shredded meat looks somewhat fried, when the oil splits at the sides, take it out.
- You can garnish the meat with fresh coriander leaves (optional).
Notes
This delicious dish is one of our family's favourite! It goes very well with rice or bread and a mild curry like ''sothi, ''sambar'' or ''rasam'' or even with ''nasi lemak''.