Malay Curry with Beef or Lamb

Dive into the rich, aromatic flavors of Malay Curry with Beef or Lamb, a hearty and comforting dish that's perfect for showcasing traditional Malay cuisine. Tender chunks of beef or lamb are slow-simmered in a luscious blend of coconut milk, aromatic spices like cardamom, cinnamon, and star anise, and the warmth of toasted ground turmeric, coriander, and cumin. Creamy potatoes add substance, while a garnish of fresh cilantro brightens the dish. This slow-cooked curry strikes the perfect balance of savory, spiced, and slightly sweet, making it a versatile meal to enjoy with steamed rice or warm flatbreads. Ideal for family dinners or entertaining, this recipe is a flavorful journey straight to Malaysia’s culinary heart.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams beef or lamb (cut into 1-inch cubes)
• 400 milliliters coconut milk
• 250 milliliters water
• 2 medium yellow onions (finely chopped)
• 4 cloves garlic cloves (minced)
• 1 tablespoon ginger (grated)
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel
• 1 teaspoon chili powder (adjust to taste)
• 4 pods cardamom pods
• 1 stick cinnamon stick
• 1 piece star anise
• 2 tablespoons cooking oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 medium potatoes (peeled and cut into large chunks)
• 2 tablespoons fresh cilantro (chopped, for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the cooking oil over medium heat.

Step 2

Add the chopped onions and sauté until golden brown, about 5 minutes.

Step 3

Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Step 4

Stir in the ground coriander, turmeric, cumin, fennel, and chili powder, and cook for 1-2 minutes to toast the spices.

Step 5

Add the cardamom pods, cinnamon stick, and star anise, stirring them into the mixture.

Step 6

Increase the heat to medium-high and add the beef or lamb cubes. Sear the meat until it's browned evenly on all sides.

Step 7

Pour in the coconut milk and water, and stir well to combine with the spices.

Step 8

Add the salt and sugar, adjusting as needed to taste. Bring the mixture to a boil, then reduce the heat to low to simmer.

Step 9

Cover the pot and simmer for about 60 minutes, stirring occasionally, until the meat becomes tender.

Step 10

Add the potato chunks to the pot and continue to cook for an additional 20-30 minutes, or until the potatoes are fork-tender.

Step 11

Taste and adjust the seasoning, adding more salt or sugar if necessary.

Step 12

Remove the cinnamon stick, star anise, and cardamom pods before serving.

Step 13

Serve the curry hot with steamed rice or flatbreads, and garnish with fresh cilantro.

Nutrition Facts

Serving size	1960.7 grams (1960.7g)

Amount per serving	% Daily Value*
Calories	2184

Total Fat 132.40g	170%
Saturated Fat 44.70g	224%
Polyunsaturated Fat 0.00g
Cholesterol 400mg	133%
Sodium 2826mg	123%
Total Carbohydrate 159.70g	58%
Dietary Fiber 19.10g	68%
Total Sugars 49.00g
Protein 115.30g	231%

Vitamin D 0IU	0%
Calcium 357mg	27%
Iron 23mg	128%
Potassium 4441mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 20.1%

Carbs: 27.9%