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!
Total Time:
1 hour
1 hour
Prep: -
Cook: -
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Ingredients
Serves 4Moroccan Lamb Nasi Lemak
| Fragrant rice | 4 cups |
|---|---|
| Fresh coconut milk | 2 cups |
| Water | 2 cups |
| Pandan leaves | 2 |
| Salt | 4 tsp |
| Cucumber | 1 |
| Hard boiled eggs | 2 |
| Fried anchovies sambal | 1 bowl |
| Olive oil, divided | 3 tbsp |
| Lamb leg (cut into 1 inch cubes) | 500g |
| Large onion, chopped | 1 |
| Celery sticks, chunks | 3 |
| Large carrot, chopped | 1 |
| Red capsicum, chunks | 1 |
| Green capsicum, chunks | 1 |
| Garlic cloves, chopped | 2 |
| Paprika | 1 tbsp |
| Bay leaves | 2 |
| Tomato puree | 1 cup |
| Brown sauce | 2 cups |
Method
Moroccan Lamb Nasi Lemak
- STEPHeat 2 tablespoons of oil in heavy large saucepan over medium-high heat. Sprinkle lamb with salt and pepper.
- STEPWorking in batches, add lamb to pan and brown on all sides, about 3 minutes per batch. Transfer to plate.
- STEPAdd remaining 1 tablespoon oil, onion, carrot, capsicum, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes.
- STEPAdd 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.
It's time to spice things up!
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