Malaysian lamb curry
Slow-cooked lamb in a spiced tomato and coconut sauce, rich and gently hot, perfect with rice.
- Time2 hr
- LevelEasy
- Costabout £4.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a heavy pan and brown the lamb in two batches for 5 minutes each. Set aside.
10 min - 2
Fry the onions in the same pan for 8 minutes until golden. Add the garlic, ginger, cinnamon, cardamom and star anise and cook for 2 minutes.
10 min - 3
Stir in the ground coriander, cumin, chilli powder and turmeric and cook for 1 minute.
- 4
Return the lamb and add the tomatoes, coconut milk, water and salt. Cover and simmer very gently for 1 hour.
60 min - 5
Add the potatoes and cook, uncovered, for 25 minutes more until the lamb is tender and the sauce has reduced.
25 min - 6
Cook the rice to the packet instructions and serve with the curry.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.