Fresh herbs in my lamb curry
Lamb curry is almost always associated with India where it most probably originated. But lamb curry also figures prominently in Southeast Asian cooking, particularly in Indonesia where it is known as Gulai Korma, Malaysia and Thailand. In the Southeast Asian versions of the dish, fish sauce (patis) is used as seasoning.
We had lamb curry for lunch yesterday and I used only the freshest herbs to go with it. By fresh I mean herbs I picked from my garden. I can’t claim that this is Thai, Malaysian, Indonesian or Indian lamb curry but it is most definitely my lamb curry.
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- Lemongrass (tanglad) in my garden
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- Use lemongrass with your lamb
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- Red curry paste
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- A pot of kaffir lime
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- Kaffir lime leaves
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- Kaffir leaves in my lamb curry
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- Holy basil
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- Basil leaves in my lamb curry
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- Adding eggplants to lamb curry
I am posting this entry as a photo gallery to expedite the explanations about the herbs I used. A picture is worth a thousand words as they say and I took the time to photograph the ingredients for my lamb curry. Click here to start viewing the gallery.
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2 Responses to “Fresh herbs in my lamb curry”
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Oh you finally have the kaffir lime. I really love using the leaves to add some zest to food.
I’ve had it for a while, actually, but never had the chance to use it until I cooked the lamb curry.