Moroccan Lamb Nasi Lemak
Everybody loves a classic but every once in a while it’s time to spice things up! Here’s a recipe of the most classic Malaysian dish with a twist. The Morrocan Lamb Nasi Lemak will leave eaters salivating for more!
SERVING
4 Pax
COOK TIME
1 Hour
INGREDIENTS
| 4 cups | Fragrant rice |
| 2 Cups | Fresh coconut milk |
| 2 Cups | Water |
| 2pcs | Pandan leaves |
| 4 tbsp | Salt |
| 1pc | Cucumber |
| 2pcs | Hard Boiled Eggs |
| 1 Bowl | Fried Anchovies Sambal |
| 3 tbsp | Olive Oil, divided |
| 500g | Lamb Leg (cut into 1 inch cubs) |
| 1pc | Large onion, chopped |
| 3pcs | Celery sticks, chunks |
| 1pc | Large carrot, chopped |
| 1pc | Red Capsicum, chunks |
| 1pc | Green Capsicum, chunks |
| 2pcs | Garlic cloves, chopped |
| 1 tbsp | Paprika |
| 2pcs | Bay leaves |
| 1 cup | Tomato Puree |
| 2 cups | Brown Sauce |
DIRECTIONS
| 1 | Heat 2 tablespoons of oil in heavy large saucepan over medium-high heat. Sprinkle lamb with salt and pepper. |
| 2 | Working in batches, add lamb to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. |
| 3 | Add remaining 1 tablespoon oil, onion, carrot, capsicum, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. |
| 4 | Add spices, tomato puree and brown sauce, bring to boil. Simmer until juices thicken, about 5 minutes. Add lamb and any accumulated juices. Stir to warm through and serve. |