Ingredients:
500g lamb cutlets
1 medium sized cinnamon stick (kayu manis)
4-5 pieces of star anise (bunga lawang)
7-8 pieces green cardamom (buah pelaga)
4 shallots - finely sliced
4 garlic - finely sliced
2 inch ginger - finely julienne
2 stalks of curry leaves
1 tbsp ground dried chilli or chilli powder - more if you want it extra hot!
1/2 cup meat curry powder
1 cup chicken or vegetable broth
300 ml water
500 ml coconut milk
1 tbsp brown sugar or gula melaka
Salt to taste
3 tbsp vegetable oil
Asam gelugor/asam keping
2 medium potatoes - quartered
Instructions:
Heat the vegetable oil in a cast iron dutch oven or a large pot. Stir in all the spices, shallots, garlic, ginger and curry leaves until the shallots and garlic turning slightly golden brown.
Add in the chilli and stir together. Then, add in the curry powder, stir for a minute and add the broth.
Let it simmer for 5 minutes and add in the cutlets along with some salt and the brown sugar. Stir and mix together the ingredients making sure the curry paste coating the cutlets. Add in the water and asam keping, cook for about 15 minutes on medium heat.
Pour the coconut milk and let simmer for about 10 minutes, regularly stir.
Add in the potatoes and let it cook for about 10 minutes, regularly stir.
Add in some tomatoes, if you like. Let it boil for a minute before switching off the heat.
Serve warm with steamed rice or chapati.
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