Lamb Curry

Lamb Curry – Nonya style

There are many types of curry. Today, I used nonya spices to make my lamb curry. The lamb is hearty and tender and the curry sauce is fragrant and spicy. Adding vegetables made it a complete meal. Green beans, okra, brinjal, tomato and potato go really well with the curry sauce.

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  • 500 gm lamb meat (dice)
  • Spice ingredients:
    • 2 cloves of garlic (chop)
    • 1 inch of ginger (chop)
    • 1 inch of turmeric (chop)
    • 3 candle nuts (slice)
    • 2 Tbsp fried onions
    • 1 Tbsp lemon grass powder
    • 1 Tbsp coriander powder
    • 1 tsp cumin powder
    • 1 tsp chilli powder
    • 1 Tbsp sweet paprika
    • 2 Tbsp oil
  • Seasoning
    • 1 tsp salt
    • 1 tsp sugar
    • 1 tsp sambal chillies
    • 1 Tbsp soya sauce
  • A handful curry leaves
  • 3 cardamon pods.
  • 2 inches of cinnamon bark
  • 1 cup of coconut milk


1. Use an electric grinder to grind the spice ingredients till fine. If preferred, use a mortar & pestle to grind the spices.

2. Heat the oil in a saucepan. Add ground spices and fry over low heat, till the oil separates out.

3. Add the lamb meat and stir well to ensure the meat is fully coated with spices.

4. Add seasoning (salt, sugar, sambal chillies & soya sauce) and cardamon pods & cinnamon bark. Stir well to mix.

5. Add 1 cup of coconut milk and bring the mixture to a boil. Cover & simmer for 30 mins. till the meat is tender.

6. Add vegetables (green beans, okra, tomato & potato) and stir to combine.

7. Cover & cook till the vegetables turn tender and the curry sauce thickens. It’s ready to be served with steamed rice or roti. Yum!

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