The Keto Iron Chef's Tongseng Kambing (Lamb Curry)
Tongseng Kambing (Lamb Curry)
For 6 – 8 serving
1 kg lamb (with bone is ok)
5 tablespoons coconut oil for sautéing
For the spice paste
2 tablespoons coriander, toasted
10 shallots (can be replaced by 2 large onions)
6 cloves garlic
1 tsp cumin
½ teaspoon nutmeg
3 tbs bone broth or 2 tbs beef stock
(Blend these ingredients in the food processor or blender)
6 lime leaves
2 bay leaves
1 lemongrass stalk, crushed
1 ltr curry sauce (can be replaced by water +1 tsp curry powder / 1 tbs Thai curry paste + coconut milk).
1 tablespoons of splenda or 1 tsp of stevia (optional)
5 cabbage leaves, chopped
2 tomatoes, sliced in quarters
5 green chillies, diced (optional)
Heat the cooking oil, sauté ground spices until fragrant, add lamb meat and stir spice paste evenly while meat changes color. Add the curry sauce, lime leaves, bay leaves and lemongrass, stir well, continue to boil and cook the meat tender.
When the meat is tender, add the cabbage and tomatoes. You can also add a little sweetness by adding splenda at this step, then cover the pan briefly until cabbage is done.
Garnish with deep fried shallots and diced green chillies