Malaysian lamb curry recipe
Created by The Tesco Recipes team
Made with a spicy curry paste, this indulgent coconut curry is perfect for a cold Autumn evening. The Malaysian dish is seasoned with soy sauce, which gives it a wickedly savoury hit, and served with a fresh coconut chutney to balance out the rich flavours.
See method- Serves 6
- 10 mins to prepare and 40 mins to cook
- 420 calories / serving
- Freezable
Ingredients
- 2 tbsp light olive oil or sunflower oil
- 450g diced lamb leg
- 1 small onion, chopped
- 3 tbsp Rendang curry paste
- 400g tin light coconut milk
- 100ml chicken or vegetable stock
- 1 aubergine, cut into chunks
- 2 x 250g packs microwave wholegrain rice
- 1 tbsp soy sauce
- 1 lime, cut into wedges
For the coconut chutney
- 3 tbsp desiccated coconut
- large handful chopped coriander, plus extra leaves, to garnish
- ½ red chilli, seeded and sliced
- ¼ cucumber, seeded and diced
- 1 lime, zested and juiced
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Shop ingredientsEach serving contains
- Energy
- 1745kJ 420.0kcal
- Fat
- 24g
- Saturates
- 13g
- Salt
- 1.2g
- Sugars
- 4g
of the Reference intake
Carbohydrate 30.5gProtein 18.7gFibre 3.0g
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Sign in to shopMethod
- Heat 1 tbsp oil in a large frying pan over a medium heat and brown the lamb. Add the onion and cook for 5 mins.
- Stir in the curry paste; cook for 2 mins. Pour in the coconut milk and stock, bring to the boil; simmer for 25 mins.
- Meanwhile, heat the remaining oil in a pan and cook the aubergine for 10 mins, turning frequently, then add to the curry.
- To make the chutney, mix the coconut with the coriander, chilli, cucumber and lime zest and juice in a bowl. Set aside.
- Cook the rice following pack instructions. Add the soy and a squeeze of lime juice to the curry; season. Serve with the rice, chutney, coriander leaves and lime wedges.
- See more Curry recipes
Freezing and defrosting guidelines
The curry can be frozen. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
