Malaysian Lamb Curry with plain boiled Rice
Nasi Kari Kambing by Poh Tuen
"Kari kambing it is made with a combination of lamb meat cut into chunks, potatoes, tomatoes, curry leaves, ginger, onions, coconut milk, chili peppers, and various other spices such as galangal, turmeric, and lemongrass. The curry is simmered until the potatoes and the meat both become tender. The dish can be served immediately, but some say that it's even better the next day when reheated. Serve it with rice or flatbreads."
KARI KAMBING: Lamb dice,Mix curry powder, curry leaf, clove, star anise, cinnnamon stick, five spice, mustard seed, dry chilli, fresh chilli, potato, tomato, lemon grass, galangal, turmeric, ginger, garlic, shallot, onion, salt, cumin, coconut milk, yogurt.