Lamb Curry - Malaysian Eurasian Style

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Total Time
1hr 20mins
20 mins
1 hr

This is equivalent to a Kas Kas Curry my grandmother used to make. The gravy is delicious.

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  1. Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.
  2. Add the lamb and stir fry till meat is browned.
  3. Add coconut milk and continue to stir for 5 to 10 minutes. Simmer over slow fire for 45 minutes, adding water whenever necessary. The gravy should be just covering the meat.
  4. When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it.
  5. Serve with steamed rice.
Most Helpful

5 5

Very good and classically spicy without overpowering the lamb cubes. Be careful of the chilli powder if you can't take too spicy. Love the freshly squeezed lime juice in it at serving time.