How to Cook Malaysian Lamb Curry

This was a personal favourite from my range of Jackie M frozen meals, at least before I substituted fried fresh onion with commercial fried shallots. I employed a lot of shortcuts for my business because of time and cost constraints, but I’ve always acknowledged that fresh is best.

Full cooking lesson for this dish brought to you by my Live Asian Kitchen >>



2kg lamb, diced

2 onions, quartered

8 cloves garlic

1 ½ Tbsps minced ginger

⅓ cup minced lemongrass

5-6 Tbsps fish or meat curry powder

2 stalks curry leaves

2 Tbsps sugar

2 Tbsps chicken powder

1 Tbsp salt

400ml coconut cream

400ml water

½ cup oil


  1. If using a pressure cooker, cook lamb with water for 10 minutes. This will save time spent later on, simmering the lamb until tender.
  2. Combine onion and garlic in food processor and blend.
  3. Transfer into a pan, add curry powder, lemongrass and ginger; mix into a paste.
  4. Add oil and saute until browned and oil separates.
  5. Add lamb and all other ingredients. Simmer until lamb is tender, adding more water during the cooking process if needed, to prevent drying out.
  6. Adjust seasoning before serving. Final consistency should be of a thick stew.



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