Malaysian Lamb Curry – submitted by Phil Morant

Serves: 4

Cuisine:

Worldwide

Recipe Type:

Main Courses

Kitchen-to-Table:
Heat Rating:

Sultry

Dietary:
Good Using:

Lamb

Ingredients

  • Olive oil (One tablespoon)
  • Malay Curry Powder (One teaspoon)
  • Onion (One large)
  • Baby new potatoes (15)
  • Minced Lamb (500g)
  • Lamb stock (made from a cube) (1/2 pint)
  • Coconut Milk (4 tablespoons)
  • Coriander, chopped (2 tablespoons)
  • Salt & Pepper (To taste)

Method

Many thanks to Phil for this delicious sounding recipe for a lamb curry using our Malay curry powder!
Phil suggests serving it with Naan breads.

Firstly chop the onion, quarter the baby new potatoes and make up the lamb stock.
Heat the oil in a heavy based saucepan and add the Malay curry powder.
Mix well then add the chopped onion and quartered baby new potatoes, stir to ensure they are well coated in the oil and spice blend.
Cook for 3 to 4 minutes before adding the lamb mince and cook, stirring occasionally, until the mince is browned.
Season to taste with salt & pepper, before adding the lamb stock.
Stir and bring to the boil, then cover and simmer gently for 45 minutes.
Just before serving, pour in the coconut milk, bring back to a simmer, add the chopped coriander and serve.

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    Malay Curry Powder

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