Malaysian lamb curry

  • 1 hr 50 mins cooking
  • Serves 4
  • Print


Malaysian lamb curry
  • 2 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon black mustard seeds
  • 1 teaspoon ground turmeric
  • 1 kilogram diced lamb shoulder
  • 1/4 cup (60ml) vegetable oil
  • 2 medium brown onions (300g), sliced thinly
  • 2 clove garlic, crushed
  • 3 dried long red chillies, chopped coarsely
  • 2 long green chillies, chopped coarsely
  • 400 millilitre canned coconut cream
  • 1 cup (250ml) beef stock
  • 200 gram sugar snap peas, trimmed
  • 1/2 cup loosely packed fresh coriander (cilantro) leaves


Malaysian lamb curry
  • 1
    Combine spices with lamb in a large bowl.
  • 2
    Heat 2 tablespoons of the oil in a large saucepan, cook lamb mixture, in batches, until browned. Remove from pan.
  • 3
    Heat remaining oil in same pan, cook onion, garlic and chillies over low heat, stirring, until onion softens.
  • 4
    Return lamb to pan with coconut cream and stock, simmer, covered, 1 hour 20 minutes. Remove pan from heat, stir in peas. Serve curry topped with coriander.


This rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country's Indian and Straits-Chinese influences. This recipe uses black mustard seeds (sometimes sold as brown mustard seeds), which are more pungent than the white (or yellow) seeds used in most prepared mustards. Not suitable to freeze.

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