Indulge in the rich and aromatic flavors of Singaporean Lamb Curry, a dish that perfectly combines tender lamb with a fragrant blend of spices and coconut milk.
This curry is a testament to Singapore’s culinary diversity, blending influences from Malay, Indian, and Chinese cuisines into a harmonious and satisfying dish. With its tender cubes of lamb, hearty chunks of carrots and onions, and a creamy coconut milk base, this curry promises to be a delightful addition to any dinner table.
Prepared with a medley of spices such as curry powder and coriander, the Singaporean Lamb Curry offers a balance of flavors that are both comforting and complex. The addition of curry leaves and a touch of heat from chopped chili adds depth to the dish, making each bite a journey through Singapore’s culinary heritage. This curry is not just a meal, but an experience that transports you to the vibrant streets of Singapore, where the aroma of spices fills the air and tantalizes the taste buds.
Ingredients
- 1 kg lean lamb (cubed)
- 300 gram carrots
- 300 gram onions (quartered)
- 3 tablespoons curry powder
- 2 tablespoons coriander powder
- 200 ml coconut milk
- 400 ml hot water
- 1 hot red chilies (chopped)
- 1 dash oil
- 1 pinch salt
- curry leaves
- coriander (chopped for garnish)
Instructions
- In a hot saucepan, add a dash of oil and once heated, add the coriander powder. Fry until golden.
- Add the onions and lamb pieces in small batches and brown them.
- Once all the meat has browned, remove it from the pan and add a little more oil.
- Add curry powder, chopped chilli, and onions. Cook until golden.
- Add the hot water, coconut milk, and curry leaves. Bring to a boil.
- Add the browned meat and stir every few minutes to prevent sticking.
- Add the carrots and simmer until carrots and meat are cooked.
- Add more coconut milk or water if the dish starts to dry out too much.
- Before serving, remove the curry leaves.
- Serve with chopped coriander.
- This dish pairs wonderfully with sticky rice.
Nutritional Information
- Per serving
- Energy: 650 kcal / 2717 kJ
- Fat: 37.5 g
- Protein: 48 g
- Carbs: 40 g
