Kale mamoe saka (Lamb Flaps Curry) is a traditional Samoan recipe for a classic curry of breast of lamb with potatoes and carrots in a flavoured flour base. The full recipe is presented here and I hope you enjoy this classic Samoan version of: Lamb Flaps Curry (Kale mamoe saka).
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Lamb flaps is breast of lamb with the associated riblets. It's called this through Oceania and is a common ingredient in island cookery. This is a lamb flap curry recipe from Samoa.
Ingredients:
1kg lamb flaps
16 baby carrots, scraped
60g plain flour
1 medium onion, chopped
8 medium potatoes, quartered
7 garlic cloves, coarsely chopped
2 tbsp Polynesian curry powder
2 tbsp ground turmeric
1 tsp ground black pepper
2 tsp salt
Method:
Cut the lamb flaps into serving-sized pieces. Place in a saucepan then cover with water. Bring to a boil, reduce to a simmer and cook for 10 minutes. This will remove the excess fat from the lamb. Remove the meat and set aside for now then pour the water from the pan.
Half fill the pan with fresh water, place over medium heat and stir in the curry powder, salt and black pepper. Cover the pan, bring to a simmer and cook for 10 minutes.
At this point add the garlic and onions along with the carrots. Boil for 5 minutes then add the potatoes.
Cook for a further 15 minutes. Blend the turmeric with the flour then form a loose slurry by whisking in 300ml water. Stir this into the curry, return to a simmer and cook, stirring occasionally, for about 10 minutes, or until the gravy has thickened and the potatoes are fork tender.
Ladle into bowls, removing any bones as you find them, then serve.
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