Lamb Kaldereta Curry

Ingredients

• 500 grams boneless lamb leg (cut into chunks)
• 1 tsp. salt
• 1 tsp. black pepper (freshly ground)
• 2 tbsp. neutral oil
• 3 pcs. baby carrots (peeled, chopped into chunks)
• 1 pc. potato (peeled, chopped into chunks)
• 2 tsp. garlic (minced)
• 1 pc. medium red onion (chopped)
• 1 pc. tomato (chopped)
• 2 tbsp. tomato paste
• 3 tbsp. Valcom red curry paste
• 1 ½ cups water
• ½ tsp. Lee Kum Kee soy sauce
• ½ pc. green capsicum (deseeded, chopped into chunks)
• ½ pc. red capsicum (deseeded, chopped into chunks)
• 12 pcs. pitted green olives
• 2 tbsp. chicken liver pate with black peppercorns
• 3 pcs. red hot chili (sliced)
• 2 tbsp. cheddar cheese (grated)

Method

1. In a bowl, marinate the lamb chunks with salt and pepper for 15 minutes.
2. In a cooking pot, heat 2 tbsp. of oil to medium high heat. Fry the carrots and potatoes for 5 minutes. Transfer to a plate.
3. In the same pot, sear the marinated lamb chunks until all sides are light brown. Transfer to a plate.
4. In the same pot, sauté garlic and onion until translucent. Add tomato, tomato paste and Valcom red curry paste. Stir and cook for 1 minute.
5. Add the seared lamb chunks including its juice. Add water and soy sauce. Mix and cook for 40 minutes or until the lamb is almost tender. Stir occasionally and add more water as necessary. Taste and adjust the seasoning as needed.
6. Add potatoes and carrots. Simmer for 10 minutes or until the vegetables are cooked and the sauce is thick.
7. Add green capsicum, red capsicum, green olives, chicken liver pate and 2 pcs. red hot chili. Cook for 3 minutes. Turn off the heat and add grated cheese.
8. Transfer to a serving plate. Garnish with 1 pc. red hot chili. Serve while hot. Enjoy!

Product used in recipe

• Valcom - Curry Paste Red