Malaysian Lamb Curry
This Malay lamb curry is to die for. The lamb is fall off the bone tender; simmered in a curry sauce. I always use bone-in lamb for curries to achieve maximum flavor, but you can definitely use boneless shoulder or leg. Goat is also an acceptable alternative to lamb. If you want your lamb curry to be spicy, replace the finger chilies with serranos.
Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 1 large yellow onion diced
- 1 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 1 cup cherry tomatoes
- 2 lbs bone in lamb shoulder cut into cubes
- 4 finger chilies diced
- 2 cups water
- 3 large carrots sliced
- 2 tbsp cilantro finely chopped
- basmati rice for serving
Spice Mix
- 1 tbsp garam masala
- 2 tsp ground turmeric
- 1 tsp ground white pepper
- 1 tsp ground fennel
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
Instructions
- Heat up cooking oil in a large saucepan over medium heat. Sauté the onion for 10 minutes.
- Add in the garlic and ginger. Sauté for a minute.
- Stir in the cherry tomatoes and cook for 5 minutes.
- Add in the spice mix. Cook for a minute.
- Add in the lamb and chilies. Coat the lamb in the curry mix.
- Pour in the water. Bring to a boil, cover, and simmer over low heat for an hour.
- Add in the carrots and cook for 20 more minutes.
- Turn off the heat and garnish with cilantro.
