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Spicy Malaysian Lamb Recipe
|Cider vinegar||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Chili powder||1 1⁄2 Teaspoon|
|Boneless lamb stew meat||3 Pound, trimmed of excess fat|
|Vegetable oil||3 Tablespoon|
|Thinly sliced onion||2 1⁄2 Cup (40 tbs)|
|Canned chopped green chiles||4 Ounce (1 Can, Mild)|
|Minced fresh ginger||1 1⁄2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced (About 0.5 Teaspoon)|
|Canned whole tomatoes||28 Ounce, drained, reserve liquid and chopped (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Ground pepper||To Taste|
|Chopped fresh coriander||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 4459 Calories from Fat 3002
% Daily Value*
Total Fat 334 g513.9%
Saturated Fat 131.2 g656.2%
Trans Fat 0 g
Cholesterol 966.3 mg
Sodium 6595.3 mg274.8%
Total Carbohydrates 118 g39.4%
Dietary Fiber 27.9 g111.7%
Sugars 22.8 g
Protein 250 g499.2%
Vitamin A 445.8% Vitamin C 345.8%
Calcium 62.8% Iron 200.1%
*Based on a 2000 Calorie diet
Add lamb and marinate, turning frequently, about 15 minutes.
Heat oil in heavy large pot or dutch oven over medium-high heat.
Add lamb in batches, browning well on all sides.
Remove meat from pot using slotted spoon.
Reduce heat to low, add onion, chilies, ginger, salt, turmeric and garlic and cook, stirring frequently, until onion is limp and translucent, about 5 to 10 minutes.
Blend in meat, tomatoes, reserved liquid and 3/4 cup water.
Bring to boil.
Reduce heat, cover and simmer until lamb is tender and sauce is slightly thickened, about 1 1/2 hours, stirring occasionally.
Season with salt and pepper to taste.
Ladle into soup bowls and sprinkle with chopped fresh coriander.