Name: Malaysian lamb curry
Cook time: 110 min
Total time: 110 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook