Here is a special occasion easy Lamb Curry (Gulai Cincang) cooking recipe:
* 3 tablespoons oil
* 5 to 6 shallots, thinly sliced
* 1 cinnamon stick (8 cm/3 in)
* 250 g (9 oz) lamb ribs, cut into lengths
* 750 g (1 1/2 Ibs) boneless lamb, cut into pieces
* 1 teaspoon salt
* 2 slices asam gelugor (dried garcinia fruit), soaked in warm water to soften
* 1 liter (4 cups) thin coconut milk
* 250 ml (1 cup) thick coconut milk
* Spice Paste
* 1 tablespoon coriander
* 1 teaspoon black peppercorns
* ½ teaspoon cumin
* ¼ teaspoon nutmeg powder
* 3 cloves
* 2 cardamom pods, split open to obtain seeds
* 4 candlenuts, crushed
* 8 to 10 red chilies, sliced
* 4 to 5 cloves garlic
* 2 ½ cm (1 in ) ginger, peeled and sliced
* 2 ½ cm (1 in) turmeric, peeled and sliced
* 2 ½ cm (1 in ) galangal root, peeled and slices

 
Try one of our quick, fast and easy Lamb Curry (Gulai Cincang) recipe’s;
* To make the Spice Paste, dry-fry the coriander seeds, peppercorns, cumin, nutmeg, cloves, cardamom seeds and candlenuts in a wok or skillet over low heat until fragrant, 3 to 5 minutes. Remove and grind to a powder in a mortar or grinder. Transfer to a bowl and set aside. Grind all the other ingredients to a smooth paste in the mortar or blender, adding some coconut milk to keep the paste turning if necessary. Remove and combine with the ground spice in the bowl, and mix until well blended. Set aside.

* Heat the oil in a wok over medium heat and stir-fry the shallots and cinnamon until golden brown, 1 to 2 minutes. Add the Spice Paste and stir-fry until fragrant, 3 to 5 minutes. Add the lamb, salt, asam slices and thin coconut milk, mix well and bring to a boil. Reduce heat to low and simmer uncovered for about 5 minutes, stirring constantly, until the lamb is tender 3and, the curry is thickened. Add the thick coconut milk, stir well and bring to a boil, then simmer for 2 more minutes before removing from heat.

* Serve immediately With steamed rice. 1 teaspoon black