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!

Moroccan Lamb Nasi Lemak

Serves 4

Total Time 1 hour

Ingredients

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

Cooking Method

Step 01	Heat 2 tablespoons of oil in heavy large saucepan over medium-high heat. Sprinkle lamb with salt and pepper.
Step 02	Working in batches, add lamb to pan and brown on all sides, about 3 minutes per batch. Transfer to plate.
Step 03	Add remaining 1 tablespoon oil, onion, carrot, capsicum, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes.
Step 04	Add 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.