A curry of meaty lamb chump chops with steamed bok choy and Singapore Spice blend
served with rice and shredded chillies. Very pretty and very tasty.
2-3 tbsp canola oil
1 onion, finely sliced
2 tbsp Spice Fusion Singapore Curry blend
4 large lamb chump chops, cut into large chunks (or diced lamb)
½ cup crushed tomatoes
6 small green chillies, finely chopped
Large pinch asafoetida, optional
4 baby bok choy, roughly chopped
1 tsp jaggery or brown sugar
Salt & white pepper to taste
Bird’s eye chillies
Heat the oil in a large saucepan, add the onions and sauté until golden brown.
Add Singapore Curry and asafoetida and cook for a minute or two, stirring constantly.
Add meat and brown on all sides, stirring constantly.
Add chillies, tomatoes and water to barely cover the meat.
Cover and bring to the boil, then take lid off and simmer until lamb is cooked and sauce has thickened.
Season with salt and white pepper and brown sugar to taste.
Meanwhile, place chopped bok choy in a separate saucepan with ¼ cup water, cover and bring to the
boil, then reduce heat to very low and steam until tender.
Add bok choy to the curry mixture, stir well, then cook until heated through.
Serve with rice and garnish with shredded red chillies.
