Lamb Curry Malaysian Eurasian Style Recipes
LAMB CURRY - MALAYSIAN EURASIAN STYLE
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
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
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
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
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
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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