Malay Dry Lamb Curry

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  • 1 kg boneless lamb cubes
  • 5 cups of water
  • 3 tbsp chili powder (optional)
  • 1 tsp turmeric powder
  • 4 potatoes, peeled and cubed
  • ½ cup oil
  • 2 onions, sliced OR, 1 cup shallots, sliced
  • 2 tbsp ginger, chopped
  • 7 cloves of garlic, chopped
  • 6 curry leaves
  • 2 tsp salt
  • 2 tsp sugar



In a saucepan, add lamb, water, chili, and turmeric powder. Boil in high heat for 5 minutes. Reduce heat and simmer for 25 to 30 minutes. Add potatoes and cook until tender, and the liquid is reduced to half. Keep aside. In a saucepan, heat oil on medium heat. Add onions or shallots, ginger, and garlic. Fry for 10 minutes until brown. Add cooked lamb and cook until the sauce thickens. Add salt and sugar. Garnish with coriander leaves, and serve with rice.