Malaysian Lamb Korma



Curry is the order of the day. Here’s a delicious alternative to Indian lamb korma using the distinctive taste of Malaysian blended spices. If you can find the ready made Malaysian Curry Powder, all the better. If not, then the recipe is HERE.


1kg lamb (cubed)
4 tablespoons Malaysian curry powder
1 tablespoon chilli powder
1/2 teaspoon saffron (infused with 3 tablespoons boiling water)
3 tablespoons vegetable oil
1 cinnamon stick
1 cup natural yoghurt
2 onions (thinly sliced)
2 tomatoes (chopped)
salt & pepper
2 tablespoons fresh coriander
1/2 cup unsalted cashews (crushed)
4 cloves garlic (crushed)
1 teaspoon ginger (crushed)

In a large pan or wok, heat the oil and then add the meat in batches. Fry for 3-4 minutes per batch to lightly brown ans seal the meat. Set aside. Add a little more oil and fry the onions and cinnamon for 3-4 minutes until lightly browned. Add the ginger, garlic curry powder and chilli powder and stir for 1-2 minutes until the oil begins to separate. Return the meat to the pan and a little more salt, stir well. Add the saffron and its soaking water, and enough water to cover the mixture by about 2cm. Bring to the boil, reduce the heat to low and gently simmer for 45 minutes. Check for consistency every 10 minutes. If the sauce looks too thick, add a little more water. After 45 minutes, add the yoghurt and the tomatoes. Simmer for a further 15 minutes stirring occasionally.

serve with boiled rice, sprinkled with fresh coriander and a tablespoon of cashew nuts.

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