Lamb Curry Malaysian Eurasian Style Recipes

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LAMB CURRY - MALAYSIAN EURASIAN STYLE



Lamb Curry - Malaysian Eurasian Style image

Make and share this Lamb Curry - Malaysian Eurasian Style recipe from Food.com.

Provided by rainna

Categories     Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

600 g cubed lamb or 600 g lamb shoulder
1 lime
1 1/2 cups coconut milk
2 1/2 tablespoons poppy seeds (kas kas)
1 teaspoon ground fennel
1 teaspoon ground cumin
1/4 teaspoon nutmeg
1 teaspoon cinnamon
6 -8 small shallots
3 garlic cloves
1 -2 tablespoon chili powder (depending on taste)
2 inches fresh turmeric
3 -5 shallots (quartered)
4 fresh chili peppers (sliced lengthwise into 4)
1 inch gingerroot, sliced thinly

Steps:

  • Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.
  • Add the lamb and stir fry till meat is browned.
  • Add coconut milk and continue to stir for 5 to 10 minutes. Simmer over slow fire for 45 minutes, adding water whenever necessary. The gravy should be just covering the meat.
  • When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it.
  • Serve with steamed rice.

Nutrition Facts : Calories 722.3, Fat 50.5, SaturatedFat 29.2, Cholesterol 146.9, Sodium 196.5, Carbohydrate 25.4, Fiber 5.4, Sugar 10.5, Protein 45.5

LAMB CURRY



Lamb Curry image

I've made this lamb curry recipe many times and it's always been popular. The spiciness can be varied by using more or less curry powder. Good warmed over too. Possible condiments: sliced bananas, shredded coconut, toasted almonds, chopped green pepper.

Provided by Anonymous

Time 1h15m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
1 medium onion, sliced
3 cups beef broth
¼ cup seedless golden raisins
¼ cup chopped almonds
¼ cup mango chutney
1 tablespoon distilled white vinegar
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup uncooked white rice

Steps:

  • Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.
  • Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.
  • Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 58.1 g, Cholesterol 86.9 mg, Fat 28 g, Fiber 3.3 g, Protein 30.1 g, SaturatedFat 8.4 g, Sodium 1394.9 mg, Sugar 7.8 g

MALAY CURRY WITH BEEF OR LAMB



Malay Curry With Beef or Lamb image

Make and share this Malay Curry With Beef or Lamb recipe from Food.com.

Provided by Charmie777

Categories     Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon powdered lemon grass
1 teaspoon paprika
1/4 teaspoon ground red pepper
1/2 teaspoon turmeric (cayenne)
1 teaspoon flaked coconut, ground to a powder
1 large onion, peeled and roughly chopped
6 garlic cloves
1 -6 fresh hot pepper (to taste)
1 red bell pepper, seeded 2-inch cube
1 tablespoon fresh ginger (to taste)
6 tablespoons ghee or 6 tablespoons vegetable oil
1 1/2 lbs lean lamb or 1 1/2 lbs beef, cubed
1/3-1/2 cup milk
1/2 cup coconut cream
3 tablespoons flaked coconut
2 tablespoons tamarind paste

Steps:

  • Add enough water to the spices to make a stiff paste, then let stand for a few minutes.
  • Make a puree of the onion, garlic, hot peppers, bell pepper, and ginger.
  • Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking. Then add the puree and fry for 15 minutes.
  • Combine the cubed meat with the above in a casserole and place in an oven preheated to 375°F Cook for about 1 hour.
  • Meanwhile heat the milk with the coconut cream.
  • Halfway through the cooking of the casserole, add the coconut cream, flaked coconut, and tamarind puree to the dish. Stir, and add water or stock if it needs it.

Nutrition Facts : Calories 635.6, Fat 38.2, SaturatedFat 23.9, Cholesterol 161.2, Sodium 171.2, Carbohydrate 34.9, Fiber 3, Sugar 26.4, Protein 38.8

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Top Asked Questions

How to make lamb curry?
Whizz for 30 seconds, or until the mixture has a coarse texture. Add the garlic, lime leaves, tomato paste and 1 tablespoon of water and whizz until smooth. 2. Put the diced lamb in a bowl and add half the curry paste. Mix well and refrigerate for 1 hour. 3. Heat the oil in a large saucepan over medium heat and add the onion.
Is Malaysian lamb curry gluten free?
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.
How to make Malaysian lamb rendang?
Malaysian Lamb Rendang. Plug in the crock pot/slow cooker and turn setting to High. Blend all Spice Paste ingredients in a food processor until fine. Scoop out, and set aside. Season lamb cubes with a little salt and put aside. In a wok, heat up oil, stir-fry turmeric leaf and kaffir lime leaves until fragrant.
How to cook Lamb in coconut milk?
Heat oils in pan, add onion, ginger and garlic and cook 1 minute. Add curry powder cook stirring 2 minutes. Add lamb, cook until browned. Combine coconut milk powder and water, add to pan, bring to boil. Reduce heat, simmer covered 20 minutes. Add potatoes and simmer a further 20 minutes until potatoes are cooked and lamb is tender.

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