Malay Lamb Korma

A fragrant Malaysian-inspired lamb curry featuring homemade spice powder, cashew nut paste, and creamy yoghurt served over basmati rice.

Dinner Lamb Spicy Curry Malaysian

Estimated Nutrition

Calories

772.1

kcal / serving

3088.4 kcal total

Carbs

68.1g

per serving

272.2 g total

Fat

39.1g

per serving

156.4 g total

Protein

37.2g

per serving

148.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Plain Yoghurt

GrainsCereals

300

Basmati Rice

Cooked

Meat

500

Lamb Leg

Cut into 5cm cubes

NutsSeeds

piece

Cloves

For curry powder

piece

Black Peppercorns

For curry powder

piece

Cardamom Pods

For curry powder

piece

Cinnamon Stick

For curry powder

piece

Dried Red Chillies

For curry powder

tbsp

Coriander Seeds

For curry powder

tbsp

Cumin Seeds

For curry powder

tsp

Fennel Seeds

For curry powder

piece

Star Anise

For curry powder

tsp

Turmeric Powder

For curry powder

piece

Garlic

Peeled and crushed

1.5

tbsp

Malaysian Curry Powder

Prepared from spices above

tsp

Chilli Powder

piece

Salt

To taste

0.5

tsp

Saffron Strands

Soaked in 50ml warm water

110

Cashew Nuts

Blended to a paste with 2 tbsp water

piece

Cinnamon Stick

Additional for the korma

tbsp

Coriander Leaves

Chopped fresh for garnish

OilsFats

tbsp

Vegetable Oil

Or ghee

Vegetables

piece

Onion

Peeled and thinly sliced

Root Ginger

Peeled and grated

piece

Tomatoes

Quartered

Method

Toast all curry powder spices except turmeric in a dry pan until fragrant.

Grind toasted spices and turmeric into a fine powder using a pestle and mortar.

Brown the lamb cubes in one tablespoon of oil in a wok and set aside.

Fry onion, ginger, garlic, curry powder, and chilli powder in remaining oil for two minutes.

Add lamb, salt, saffron water, cashew paste, and cinnamon stick to the wok.

Cover with water, bring to boil, and simmer for 75-90 minutes until lamb is tender.

Stir in the yoghurt and tomatoes and simmer for two more minutes.

Serve the lamb curry over cooked rice garnished with coriander leaves.