Malaysian Lamb Curry

Malaysian curry is a dish of intense aromatic blend of spices prepared in coconut milk or cream that is a typical and distinctive Malaysian culinary. The curry dish was originally created by the Indian migrants to Malaysia, but has also become a main dish for the Malays and Chinese population in Malaysia. There are many variations of curry dishes, popular ingredients used are chicken, prawns, beef, goat or lamb, calamari, fish, mixed seafood, aubergine or eggplants, tofu, mixed vegetables and eggs. My Malaysian lamb curry is naturally gluten free and also soy free, dairy free, corn free and egg free. Check out my other Malaysian curry recipes: Malaysian Chicken Curry (Kari Ayam) and Beef Rendang.

The term curry was accepted and translated into English language from the Indian Tamil word “Kari” denoting “sauce”. Usually meat and vegetables are cooked with spices in a coconut based sauce. Curry can be either be dry or wet and common spices used are ground turmeric, cumin, coriander seeds, cardamom seeds, cloves, cinnamon quill, nutmeg seeds, fenugreek seeds, fennel seeds, kaffir lime leaves, lemongrass, ginger, garlic, onion, shrimp paste (belacan) and dry or fresh chillies. The all familiar spice blend is called curry powder and Malaysian curry powder is not only famous but also very much sort after globally for making curry dishes.

Lamb is a healthy Mediterranean staple that is not only naturally gluten free, it is also a delicious and nutrient rich food. Lamb is a source of high quality protein, minerals and vitamins. Lamb is abundant in vitamin B3 (niacin), vitamin B12, selenium, zinc, phosphorus, iron and calcium. Similarly, it is a good source of copper, manganese and vitamin B2 (riboflavin). Most of the fats found in lamb is monounsaturated fats, well known in a healthy “Mediterranean diet”. Additionally. Lamb is one of the greatest source of conjugated linoleic acid (CLA) and a substantial source of omega-3 fatty acids. Health benefits of lamb are: lower risk of cardiovascular disease; boost immune function; promote healthy bones; maintain healthy skin; promote weight loss, build lean body muscles; lowered risk of inflammation; aid in weight loss; may reduce risk of cancer and prevent anaemia.

Malaysian Lamb Curry

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Persons

8

Prep Time

45 minutes

Cook Time

1 hour, 10 minutes

Total Time

1 hour, 55 minutes

Cuisine Malaysian

Category Malaysian

October 31, 2016

by Daphne Goh

This lamb curry is a dish of intense aromatic blend of spices prepared in coconut milk that is a typical and distinctive Malaysian culinary.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1.2kg (2.65Ib) diced lean leg of lamb
• 5 medium creme gold potatoes cut into wedges
• 2 medium Truss tomatoes diced into 2cm pieces
• 400ml gluten free canned coconut milk
• 1 tablespoon tamarind puree or paste
• Salt to taste
• 15 curry leaves
• 1 large star anise
• 5 whole cloves
• 1 cinnamon stick
• 3 sticks or teaspoons Stevia or raw brown sugar
• Steamed rice or turmeric basmati rice to serve

For the Spice Paste:

• 3 Garlic cloves
• 1 medium brown onion cut into wedges
• 3 long fresh red chillies deseeded and cut into 3cm pieces
• 10 small dried red chillies deseeded
• 1 tablespoon curry powder
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin seeds
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground paprika
• 10 candle nuts or macadamia nuts
• 2 tablespoons extra virgin olive oil

For the Garnish:

• 3 sprigs of coriander including stems, roughly cut into 1 to 2 cm lengthwise

Instructions

1. Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste.
2. Heat up a wok with 3 tablespoons of extra virgin olive oil, add the spice paste, truss tomato, tamarind puree or paste, curry leaves, cloves, star anise and cinnamon stick, and stir-fry for 5 minutes or until aromatic on medium heat.
3. Add the lamb, stir-fry for 5 minutes on medium to high heat. Then add the coconut milk and stevia or raw brown sugar to the curry and stir and mix well. Bring to a boil, then cover with lid and turn the heat to low and simmer lightly for 1 hour or until lamb is soft.
4. Add in the potatoes, stir and mix well. Bring to a boil again, cover with lid and turn the heat to low and simmer for another 30 minutes or until potatoes are soft.
5. Add salt to taste and stir and mix well. Then turn off the heat.
6. Garnish with some coriander leaves and serve with steamed rice or turmeric basmati rice.

Nutrition Facts

Malaysian Lamb Curry

Serves: 8

Amount Per Serving:
Calories		678.5 kcal
% Daily Value*
Total Fat 44.75 g		68.8%
	Saturated Fat 20.14 g	100.7%
	Trans Fat 0.0 g
Cholesterol 102.0 mg		34%
Sodium 1064.36 mg		44.3%
Total Carbohydrate 39.46 g		13.2%
	Dietary Fiber 7.86 g	31.4%
	Sugars 7.26 g
Protein 34.23 g

Vitamin A 5.79 %		Vitamin C 132.05 %
Calcium 11.55 %		Iron 44.02 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Healthy gf Asian

Notes

Allergens: Nuts.

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corn free,

curry recipes,

dairy free,

egg free,

gluten free,

lamb recipes,

Malaysian curry recipes,

Malaysian recipes,

soy free

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