Malaysian lamb curry is an intensely aromatic dish. Whereby, they made Malaysian lamb curry with different blend of spices cooked in coconut milk or cream. This curry dish is a typical and distinctive Malaysian culinary. Besides, the Indian migrants to Malaysia created the curry dish. But has also become a main dish for the Malays and Chinese population in Malaysia. Likewise, there are many variations of curry dishes. Moreover, they use popular ingredients that include chicken, prawns, beef, and goat or lamb. As well as calamari, fish, mixed seafood, aubergine or eggplants, tofu, mixed vegetables and eggs.
For my gluten free Malaysian lamb curry, my main ingredients is lamb leg and potato. Besides, I cooked this Malaysian Lamb curry with a blend of spices in coconut milk. Moreover, my blend of spices include Malaysian curry powder, ground coriander seeds, ground cumin seeds and ground coriander seeds. Plus ground paprika, cloves, cinnamon stick, star anise and curry leaves. This Malaysian lamb curry is not only naturally gluten free. But also low carb, soy free, dairy free, corn free and egg free.
Check out my other Malaysian curry recipes: Malaysian Chicken Curry (Kari Ayam) and Beef Rendang.
Brief Curry Facts
They translated the Indian Tamil word “Kari” denoting “sauce” was into curry in English language. Usually, they add meat and vegetables cooked with spices in a coconut based sauce. Curry can be either be dry or wet. While they use common spices like ground turmeric, cumin, coriander seeds, cardamom seeds and cloves. Plus cinnamon quill, nutmeg seeds and fenugreek seeds. Plus fennel seeds, kaffir lime leaves, lemongrass, ginger, garlic, onion, shrimp paste (belacan) and dry or fresh chillies. Nonetheless, they call this all familiar spice blend curry powder. And Malaysian curry powder is not only famous but also very much sort after globally for making curry dishes.
Nutritional Values of Lamb
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. Besides, 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
All in all, the health benefits of lamb may include:
- Decrease risk of cardiovascular disease;
- Boost immune function;
- Promote healthy bones and teeth;
- Maintain healthy skin;
- Assist in weight loss;
- Build lean body muscles;
- Lower risk of inflammation;
- Aid in weight loss;
- Reduce risk of cancer; and
- Prevent anaemia.
Malaysian Lamb Curry
Ingredients
- 3 tablespoons extra virgin olive oil
- 1.2 kg lean leg of lamb diced
- 5 medium potatoes cut into wedges
- 2 medium red tomatoes diced into 2 cm (0.8 inch) pieces
- 400 ml coconut milk
- 1 tablespoon tamarind paste or tamarind puree
- salt to taste
- 15 curry leaves
- 1 large star anise
- 5 whole cloves
- 1 cinnamon stick
- 3 teaspoons stevia
- Steamed basmati rice or turmeric basmati rice to serve
For the Spice Paste:
- 3 cloves garlic
- 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 coriander including stems. Roughly cut into 1 to 2 cm (0.4 to 0.8 inch) lengthwise
Instructions
- Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste.
- Heat up a non-stick wok with 3 tablespoons of extra virgin olive oil, add the spice paste, red tomato, tamarind puree or paste, curry leaves, cloves, star anise and cinnamon stick. Stir-fry for 5 minutes or until aromatic on medium heat.
- 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.
- 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.
- Add salt to taste and stir and mix well. Then turn off the heat.
- Garnish with some coriander leaves and serve with steamed basmati rice or turmeric basmati rice.
I love Malaysian flavours. This curry looks great!
Thanks Kate. 🙂
I’ve never tried Malaysian curry. This looks incredible. I’ll have to give it a go. x
I love all kinds of curry especially Malaysian curry. Hope you enjoy the recipe. 🙂