Rendang Lamb Liver (Suriyati's style)

Ingredients

Lamb liver
minced onion
minced garlic
chilli paste
2 tbsp curry powder
1 cup milk or coconut milk
water
Prik Khing Curry Paste
1 tbsp sugar
salt & pepper

Note: Thai Curry Paste from Thailand already contained lemon grass, etc.

Methods:

1. Marinate the liver for a few hours.
2. Heat the oil and saute the onions, garlic, chilli paste, curry paste, salt and pepper to taste for a few seconds.
3. Add a little water to the mixture. Then add the milk and stir gently.
4. Add the curry powder and stir the mixture gently until it blended.
5. Add a little more water if the mixture is too dry. Stir gently. Let it cook for a few minutes. Cover the wok at low heat.
6. Then add the sugar and stir the mixture gently.
7. Cover and let it cook for a few minutes at low heat. Uncover the mixture and let it cook for another few minutes until the liquid slowly dries off BUT not burn.
8. Optional: You can add tomatoes (cut) and oriental long beans (cut) into the mixture. Let them cook before turning off the stove.
9. Ready to serve with rice.