This dish was inspired by my trip to Malaysia in the summer of 2012. I really enjoyed this dish even though the weather was hot, and humidity was 90%. At night we would go to the street markets and try out the local cuisine. What I liked about the markets was the different variety of authentic food. One side had Indian inspired food like chapati with vegetable dhaal, tandoori chicken and chai, while on the other side there was food inspired by the Middle East such as lamb or beef mandy and kebabs served in bread rolls with a small salad. Every dish was a feast for the eyes and palate. I cannot wait to return to Malaysia. I hope you like this dish as much as I do, it is really easy to make once you you’ve made it a couple of times.
The lamb being browned
The lamb, once it’s been browned
This is this the vegetables and lamb cooking
This is the finished dish
Here it is served with white rice, but it is just as good serviced with brown rice and yoghurt.
- ½ cup vegetable oil
- 1 litre vegetable stock
- 1kg diced lamb
- 1 large onion chopped
- 1 medium sweet potato chopped
- 2 medium zucchinis chopped
- 1 stick celery chopped
- 1 capsicum chopped
- ¼ pumpkin chopped
- 1 cup button mushroom chopped
- 1 medium eggplant chopped
- 3 medium potatoes chopped
- ½ cup green beans
- ¼ cup bean sprouts
- ¼ cup green curry paste
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- brown rice (optional)
- 2 tablespoons yoghurt (optional)
- 1 handful sprouts (optional)
- Place a heavy saucepan on the stove on high heat and add 2 tablespoons of oil. When the oil heats up, add the lamb in batches and cook until the lamb is golden brown (see pic). When the lamb is cooked take off the stove and set aside until needed.
- Use the same saucepan and add the remaining 2 tablespoons of oil and add the curry paste. and cook for 2 minutes.
- Add in the chopped vegetables and cook for a further 5 minutes.
- Place the lamb back in the sauce pan and add the stock, salt and pepper, cover and cook on medium heat for 40 minutes. Then add the mushroom and greens beans, cook for a further 5 minutes. Serve with rice and top with bean sprouts.