Malay Curry with Beef or Lamb
Dive into the rich, aromatic flavors of Malay Curry with Beef or Lamb, a hearty and comforting dish that's perfect for showcasing traditional Malay cuisine. Tender chunks of beef or lamb are slow-simmered in a luscious blend of coconut milk, aromatic spices like cardamom, cinnamon, and star anise, and the warmth of toasted ground turmeric, coriander, and cumin. Creamy potatoes add substance, while a garnish of fresh cilantro brightens the dish. This slow-cooked curry strikes the perfect balance of savory, spiced, and slightly sweet, making it a versatile meal to enjoy with steamed rice or warm flatbreads. Ideal for family dinners or entertaining, this recipe is a flavorful journey straight to Malaysia’s culinary heart.
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Recipe Information
Ingredients
- 500 grams beef or lamb (cut into 1-inch cubes)
- 400 milliliters coconut milk
- 250 milliliters water
- 2 medium yellow onions (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 1 teaspoon chili powder (adjust to taste)
- 4 pods cardamom pods
- 1 stick cinnamon stick
- 1 piece star anise
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 medium potatoes (peeled and cut into large chunks)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
In a large pot or Dutch oven, heat the cooking oil over medium heat.
Add the chopped onions and sauté until golden brown, about 5 minutes.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Stir in the ground coriander, turmeric, cumin, fennel, and chili powder, and cook for 1-2 minutes to toast the spices.
Add the cardamom pods, cinnamon stick, and star anise, stirring them into the mixture.
Increase the heat to medium-high and add the beef or lamb cubes. Sear the meat until it's browned evenly on all sides.
Pour in the coconut milk and water, and stir well to combine with the spices.
Add the salt and sugar, adjusting as needed to taste. Bring the mixture to a boil, then reduce the heat to low to simmer.
Cover the pot and simmer for about 60 minutes, stirring occasionally, until the meat becomes tender.
Add the potato chunks to the pot and continue to cook for an additional 20-30 minutes, or until the potatoes are fork-tender.
Taste and adjust the seasoning, adding more salt or sugar if necessary.
Remove the cinnamon stick, star anise, and cardamom pods before serving.
Serve the curry hot with steamed rice or flatbreads, and garnish with fresh cilantro.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 49.0 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4441 mg | 94% | |
*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.
