Lamb Curry Malaysian Eurasian Style
Experience the bold and aromatic flavors of *Lamb Curry Malaysian Eurasian Style*, a rich and comforting dish that beautifully blends Malaysian spice influences with a Eurasian twist. Tender lamb shoulder is slow-cooked to perfection with fragrant spices like cinnamon, star anise, and Malaysian-style curry powder, creating a deeply flavorful base. The addition of creamy coconut milk and fresh tomatoes balances the intensity of the spices, while chunks of potato soak up all the savory goodness. Perfectly paired with steamed rice or warm flatbread, this hearty curry is a satisfying meal that’s as delightful to prepare as it is to eat. With just 20 minutes of prep time and a simmering finish that fills your kitchen with irresistible aromas, this dish is sure to become your next beloved comfort food.
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Recipe Information
Ingredients
- 1.5 lbs Lamb shoulder (boneless, cut into 1.5-inch cubes)
- 2 medium Yellow onions (finely chopped)
- 5 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 3 tablespoons Curry powder (Malaysian style, or Madras if unavailable)
- 1 teaspoon Chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 stick Cinnamon stick
- 2 Star anise
- 1.5 cups Coconut milk
- 2 large Tomatoes (diced)
- 2 medium Potatoes (peeled and cut into chunks)
- 1 cup Water or chicken stock
- 3 tablespoons Cooking oil (vegetable or coconut oil)
- 1 teaspoon Salt (to taste)
- 1 teaspoon Sugar (optional, to balance flavors)
- 2 tablespoons Fresh cilantro leaves (for garnish)
Instructions
Heat the cooking oil in a large pot or deep skillet over medium heat.
Add the cinnamon stick and star anise, stirring for 30 seconds to release their aroma.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, chili powder, turmeric, and ground coriander. Toast the spices lightly for 1-2 minutes, ensuring not to burn them.
Add the lamb cubes to the pot, stirring well to coat the meat evenly with the spice mixture. Cook for 5-7 minutes until the lamb is browned on all sides.
Add the diced tomatoes and cook until they break down and mix with the spices, about 5 minutes.
Pour in the coconut milk and water (or chicken stock), stirring to combine.
Bring the curry to a gentle boil, then reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally.
Add the potatoes to the pot and continue simmering for another 25-30 minutes until the lamb and potatoes are tender.
Taste and adjust seasoning with salt and sugar if needed.
Turn off the heat and let the curry rest for 5-10 minutes before serving.
Garnish with fresh cilantro leaves and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 14.1 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
