Malaysian & Singaporean Malay
Lamb Curry - Malaysian Eurasian Style
Lamb, lime and coconut milk steamed and spiced with cumin and nutmeg. It comes to the table with steamed rice.
1 hr 20 min · Serves 4 · Medium
4
Ingredients
To be ground together
To fry and set aside
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.
- 2
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.
- 3
When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it. Serve with steamed rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
