What’s better than eating lamb when the weather is getting cold? Chinese people say lamb has the ability to warm your stomach and keeps your whole body temperature higher, protecting you from the cold. So instead of conventional hot pot or Chinese style lamb stew #羊腩煲 why not give this a try?
Blanch the lamb pieces in boiling water with added rice wine, ginger and spring onion. Take out, rinse with tap water and set aside.
Potato should be cut into pieces and deep fried then set aside.
To make the sauce you will need curry powders, curry paste, turmeric powder, galangal, lemongrass and lemon leaves.Cut the lemongrass stalks into 2-3cm and slice a few pieces of galangal.
In a pot with medium heat add oil then add in the galangal, lemongrass and fry along with the curry powders and curry paste.
Now add in the mutton as well. After a few stirs, water can be added until it just covers all the meats.
Season the dish with soy sauce, fish extract and rock sugar.
Add a few pieces of lemon leaves and let it simmer until the lamb softens and the sauce slightly thickens, now add the potatoes in and let it boil until they soften too.
Try the flavour again because as the sauce evaporates the flavours will become more intense so water or seasonings may have to be added again. Just before serving pour in some coconut milk and place some cut up onions on top to make the presentation more appealing!
•PS Rock sugar must be added. It helps to soften the lamb
•PPS The dish will look more yellow after you add coconut milk. If you like it even more bright yellow you may add more curry and turmeric powder at the end