Burmese Lamb Curry

Burmese Lamb Curry

Print Pin Rate
Course: Main Course
Cuisine: Burmese, Five Spice
Year: 1991
Servings: 6

Ingredients

  • 3 onions (sliced)
  • cups garlic
  • 2 Tablespoons basil
  • 7 Tablespoons Burmese Spice Mix
  • ½ cup fish sauce
  • 3 pounds lamb (cubed – estimated volume of a lamb leg)
  • 4-5 potatoes (cubed)

Instructions

  • Cook onions and garlic in wok into onions are translucent.
  • Add basil and spice mix. Stir fry until onions are well seasoned.
  • Add fish sauce. Mix well.
  • Add lamb. Add water to cover. Stir frequently until it comes to boil.
  • Add potatoes. Mix well. Cook for 40 minutes +/- until potatoes are done. Note: this will burn easily, stir frequently and reduce heat. This will thicken naturally – don't use starch.

Notes

Recipe card calls for a doubled recipe – if you’re up for running two woks at home, go for it!

Burmese Spice Mix

Print Pin Rate
Course: Main Course, Sauce
Cuisine: Burmese, Five Spice
Year: 1991
Servings: 7 servings

Ingredients

  • 12 Tablespoons turmeric
  • 4 Tablespoons black pepper
  • 4 Tablespoons salt
  • 8 Tablespoons coriander
  • 4 Tablespoons cumin
  • 8 Tablespoons basil (dried)
  • 4 teaspoons cayenne
  • 8 Tablespoons sugar

Notes

Note: a “serving” of this spice mix is for the 7T referenced in the Burmese Lamb Curry.  

Leave a Reply

%d bloggers like this: