Malay Curry Masala Medium (170g)
AUD $16
This medium Malay lamb curry is excellent cooked with any kind of meat, seafood, vegetables or lentils.
Traditionally cooked with lamb and coconut milk, this versatile curry is great if you want to heat it up with the addition of a little chilli powder, fresh chopped chilli or Cobra Chilli Congo B Pepper Sauce.
This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 76kJ | 1510kJ |
| Protein | 0.6g | 12.5g |
| Fat, total | 0.8g | 16.4g |
| — saturated | 0.1g | 1.5g |
| Carbohydrate | 1.5g | 30.7g |
| — sugars | 0.6g | 11.4g |
| Sodium | 13mg | 255mg |
Coriander Seed, Turmeric, Chilli Powder, Cumin Seed, Fennel Seed
Ingredients
- 3½ tbsp butter/ghee (50 g)
- 2 medium onions, sliced
- 6 cloves garlic, finely chopped
- 5 tsp ginger, finely chopped
- 2 tbsp Malay Lamb Curry Masala
- 1 kg lean Lamb, diced
- 300 ml Coconut Cream
- 1½ tsp Salt or to taste
- 1 stalk Lemongrass, minced
Method
Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Malay Lamb Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the lamb and seal well. Add the remaining ingredients.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
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