Lamb Curry Malaysian Eurasian Style Recipes

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LAMB CURRY - MALAYSIAN EURASIAN STYLE

Make and share this Lamb Curry - Malaysian Eurasian Style recipe from Food.com.

Provided by rainna

Categories     Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15



Lamb Curry - Malaysian Eurasian Style image

Steps:

  • Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.
  • Add the lamb and stir fry till meat is browned.
  • Add coconut milk and continue to stir for 5 to 10 minutes. Simmer over slow fire for 45 minutes, adding water whenever necessary. The gravy should be just covering the meat.
  • When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it.
  • Serve with steamed rice.

Nutrition Facts : Calories 722.3, Fat 50.5, SaturatedFat 29.2, Cholesterol 146.9, Sodium 196.5, Carbohydrate 25.4, Fiber 5.4, Sugar 10.5, Protein 45.5

600 g cubed lamb or 600 g lamb shoulder
1 lime
1 1/2 cups coconut milk
2 1/2 tablespoons poppy seeds (kas kas)
1 teaspoon ground fennel
1 teaspoon ground cumin
1/4 teaspoon nutmeg
1 teaspoon cinnamon
6 -8 small shallots
3 garlic cloves
1 -2 tablespoon chili powder (depending on taste)
2 inches fresh turmeric
3 -5 shallots (quartered)
4 fresh chili peppers (sliced lengthwise into 4)
1 inch gingerroot, sliced thinly

MALAYSIAN PORTUGUESE-EURASIAN YELLOW CURRY -TOO EASY

Too simple. Children love it too! This is an authentic Portuguese-Eurasian yellow curry, as my mom lives in the only village-settlement for Portuguese-Eurasian of Malaysia.

Provided by Nick Chan

Categories     Curries

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6



Malaysian Portuguese-Eurasian Yellow Curry -Too Easy image

Steps:

  • Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire.
  • Fry till aroma.
  • Add few cups of water.
  • Add salt and sugar to taste Add meat and vegetables If you want to use lady's fingers, boil them till cook, then pour over with curry.
  • Do not cook together.

4 tablespoons white cumin
4 tablespoons fennel (sweet cumin)
1 tablespoon turmeric powder
8 big onions
stingray (or Anything!) or chicken (or Anything!)
cabbage (or all) or long beans (or all)

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