Lamb Curry

Ingredients:
600g lamb foreshank
2 potatoes (peel and cut into desired pieces)
Meat curry paste (1 pkt of RM1.00)
1 cup of thick coconut milk
1 bowl of thin coconut milk
Water
3 tbsp cooking oil

Grounded/pounded ingredients:
4 shallots
3 pip garlic
3 red chillies (if you prefer it spicy)

Seasoning:
Salt (to taste)
Msg (to taste)

Methods:

1. Clean the lamb meat, cut off excess fat, blanch in boiling water, drain and put aside for later use.
2. Pre-fried the potatoes in oil, drain and put aside.
3. Fry the grounded/pounded ingredients in oil using medium heat until fragrant, add in the curry paste and stir well to mix.
4. Add in the lamb and stir well, adding a bit of water to ease the stirring as well as prevent the curry paste from sticking to the bottom of the wok and getting burnt.
5. When all are well mixed, add enough water to cover the lamb and let it come to a boil.  I will then transfer the dish into a deep claypot to continue cooking using medium low heat with lid on and stirring from time to time as well as checking on the water.
6. I will add the thin coconut milk half way through when the lamb is nearly tender and continue with the cooking.
7. Just as the meat is tender add in the potatoes and seasonings, taste and let it boil for another 2 minutes.
8. Add in the thick coconut milk, stir to mix well and once it comes to a boil, off the heat.  Ready to serve!

Note:  This Lamb Curry is my son Aaron's favourite.  This recipe is very simple and yet yummylicious.  It can be eaten with hot fluffy rice, but most of the time we prefer to eat with either white bread or french bread.