Fresh and vibrant Javanese lamb curry

Javanese Lamb Curry. Pictures supplied

From crisp and zingy salads to fresh and comforting curries and tangles of tasty noodles, as well as plant-based bowls and stir-fries, Norman Musa’s Bowlful will satisfy all cravings . . .

I adapted this dish from the famous Javanese dish known as Tongseng.

I chose a pointed cabbage as it is sweeter and milder than other types and goes well with lamb. I added more than is used in the traditional dish to give good balance of protein and vegetables, and also to provide a nice crunch. Alternatively, you can use Savoy or round cabbage.

The paste can be prepared in advance and refrigerated; it will keep fresh and fragrant in the fridge for at least three days.

Javanese Lamb Curry

SERVES 4

INGREDIENTS

• 2 tbsp vegetable oil

• 2 bay leaves

• 2 tbsp soy sauce

• 1 tsp salt

• 1 tsp palm sugar or soft dark brown sugar

• 600g leg of lamb, cut into large chunks

• 100ml/scant ½ cup coconut milk

• 200g pointed cabbage, cut into thick pieces

• 4 firm tomatoes, each cut into 8 pieces spring onions, cut into pieces 2.5cm long

• 4 kaffir lime leaves, ribs removed and thinly sliced jasmine rice, to serve

FOR THE PASTE

• 2 shallots, peeled

• 3 garlic cloves, peeled

• 2.5cm ginger

• 1 stalk of lemongrass, trimmed

• 3 red chillies, deseeded

• 1 tbsp ground coriander

• ½ tsp ground nutmeg

METHOD

Blitz together the paste ingredients with two tablespoons of water using a handheld stick blender or food processor until smooth.

Heat the oil in a large, deep saucepan over a medium heat and fry the bay leaves for 30 seconds, then stir in the paste and cook for three more minutes.

Next, stir in the soy sauce, salt and sugar, stir well and then add the lamb. Stir to coat the lamb and then add 200ml/scant 1 cup of water. Bring to the boil, reduce the heat and simmer uncovered for 20 minutes, or until the lamb is tender.

Add the coconut milk, stir well and then add the cabbage, tomatoes, spring onions and kaffir lime leaves. Continue to cook for three minutes until softened.

Turn off the heat and transfer to a large serving bowl. Serve with jasmine rice.

Recipe extracted from

Bowlful by Norman Musa

Published by HarperCollins RRP $49.99