Category: Breakfast
Phil's Lamphries Curry - TastyPlanner.com
Chef: Phil Hoskin
This curry is a ‘special occasion dish’ in Sri Lanka. If you are invited to a meal in a Sri Lankan home and lampries are served, you are being honoured. This is my favourite of all my curries.
Recipe Source: Sri Lanka
Ingredients
500 g (1 ob) chuck steak
500 g (1 lb) lamb
5 teaspoons salt
8 cardamon pods
20 black peppercorns
500 g (1 lb) chicken breasts or thighs
500 g (1 lb) pork
1 tablespoon ghee
2 tablespoons oil
4 medium onions, finely chopped
8 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
2 teaspoons ground curry leaves
1/4 teaspoon fenugreek seeds, optional
4 tablespoons Ceylon curry powder (see my recipe)
1 teaspoon ground turmeric
2 teaspoons chilli powder
1 cinnamon stick
1 teaspoon ground cardamom
8 pieces daun pandan or rampe leaf, optional
2 stalks lemon grass, or 4 strips lemon rind
2 tablespoons lemon juice
2 1/2 cups thin coconut milk
2 1/2 cups thick cocnut milk
Instructions
Put steak and lamb in large saucepan. Cover with cold water, add 2 teaspoons of the salt, and all cardamom pods and peppercorns. Cover pan and simmer for 30 minutes.
Add chicken and simmer a further 15 minutes. Allow to cool slightly, strain, and reserve stock for boiling rice.
Cut pork and parboiled meats into very small dice.
Heat ghee and oil in a large saucepan and gently fry onion, garlic, ginger and curry leaves until onion is soft and starts to turn golden. Add fenugreek seeds if used and fry 1 minute longer.
Place into ‘slow cooker’ with parboiled meats and curry powder, turmeric, chilli powder, cinnamon stick, cardamom, pandan or rampe leaf and lemon grass or rind. Add remaining 3 teaspoons salt, lemon juice, diced pork and the coconut milk.
Stir well. Cover and cook, stirring occasionally.
Add extra salt to taste if necessary. Remove cinnamon stick, pandan or rampe leaf and lemon grass before serving.
Serve hot with boiled rice.
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