Pienang Curry

Ingredients

• 2 bay leaves

• 2 whole cloves

• 4 allspice berries

• 5 cloves of garlic

• 2 sticks cassia

• 2 large onions, sliced

• 50 ml vegetable oil

• 1 kg lamb, cubed

• 15 ml masala

• 10 ml turmeric

• small piece tamarind soaked in 125 ml water OR juice of 2 lemons

• 30 ml brown sugar

• salt to taste

Aromatic Rice

• enough Basmati rice for 6 servings

• 4 cloves

• 2 cinnamon sticks

• 4 cardamom pods

Method

Pound bay leaves, cloves, allspice, garlic and cassia into a paste. Heat oil in a saucepan and sauté onions and paste until onions are transparent. Add cubed lamb and cover saucepan with a tightly-fitting lid. Simmer over low heat for 35 minutes.

Mix masala , turmeric, strained turmeric liquid OR lemon juice, sugar and salt. Carefully pour over meat, making sure that each piece of meat is adequately covered. Close lid and simmer for 20 minutes or until meat is tender. Serve with aromatic rice.

Aromatic Rice

Cook rice as normal, but add the cloves, cinnamon sticks and cardamom pods while boiling. They will add a subtle aromatic flavour to the rice.