Equipment
Ingredients
malaysian curry powder
- 10 cloves
- 10 black peppercorns
- 4 cardamom pods
- 1 cinnamon
- 4 red chili
- 6 g coriander seeds
- 3 g cumin seeds
- 2 g fennel seeds
- 1 star anise
- 2 g turmeric
malay korma
- 30 ml vegetable oil
- 500 g lamb leg, cut into cubes
- 200 g onion, peeled, thinly sliced
- 15 g ginger, peeled, grated
- 1 garlic, peeled, crushed
- 2 g chili powder
- 2 g salt
- 1 g saffron, soaked in warm water
- 13.2 g cashews, blended to a paste with water
- 1 cinnamon
- 250 g yogurt
- 2 tomato, cut into quarters
to serve
- 6 g cilantro, chopped
- 300 g basmati rice, cooked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 690 kcal
- Protein
- 34 g
- Carbohydrates
- 78 g
- Fat
- 27 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 323 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 92 mg
- Potassium
- 862 mg
- Calcium
- 174 mg
- Iron
- 5.2 mg
- Magnesium
- 97 mg
- Phosphorus
- 446 mg
- Zinc
- 6.3 mg
- Vitamin A
- 49 mcg
- Vitamin C
- 20 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 3.4 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.48 mg
- Niacin
- 9.8 mg
- Folate
- 60 mcg
- Water
- 250 g
Sources: USDA FoodData Central
Method
Place the cloves, peppercorns, cardamom, cinnamon stick, dried chilies, coriander seeds, cumin seeds, fennel seeds, and star anise in a dry frying pan. Toast over medium heat for 30 to 60 seconds until aromatic.
Transfer the toasted spices to a pestle and mortar. Add the turmeric and grind the mixture into a fine powder.
Heat 15ml of vegetable oil in a wok over medium-high heat. Sear the lamb cubes in batches for 2-3 minutes until browned on all sides, then remove and set aside.
Add the remaining 15ml of oil to the wok. Sauté the sliced onions, grated ginger, crushed garlic, 1.5 tablespoons of the prepared curry powder, and the chili powder for 1-2 minutes until fragrant.
Return the lamb to the wok and season with salt. Add the saffron with its water, cashew paste, cinnamon stick, and enough water to cover the meat by 2.5cm (1 inch). Bring to a boil, then cover and simmer on low for 75 to 90 minutes until the lamb is tender.
Stir the yogurt and quartered tomatoes into the sauce. Maintain a gentle simmer for 1-2 minutes until the tomatoes just soften.
Divide the cooked basmati rice into bowls. Top with the lamb korma and garnish with fresh cilantro.
Chef's Notes
- Toasting the whole spices is crucial for unlocking their full aroma and flavor. Ensure they are fragrant but not burnt, as this will turn them bitter.
- Grinding the toasted spices to a fine powder creates a smoother, more integrated flavor base for the korma. A spice grinder or a good quality mortar and pestle is recommended.
- Sear the lamb in batches to avoid overcrowding the pan. Overcrowding will steam the meat instead of browning it, leading to less flavor and a less appealing texture.
- When adding the yogurt, ensure the heat is low and the sauce is not boiling vigorously. This prevents the yogurt from curdling.
- For an even richer flavor, consider using a combination of yogurt and coconut milk, or marinating the lamb in yogurt for a few hours before cooking.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium-low heat, adding a splash of water if the sauce has thickened too much.
Troubleshooting
The sauce is too watery after simmering.
Cause: Too much water added initially or the lid prevented evaporation.
Fix: Remove the lid and simmer on medium-high for 5-10 minutes to reduce the liquid.
Prevention: Measure water to just cover the lamb.
Cultural Context
Malay Korma is a rich and aromatic dish that reflects the fusion of Indian and Malay culinary influences. The use of toasted whole spices, coconut milk (though yogurt is used here for a lighter version), and tender meat is characteristic of many Southeast Asian curries, with Korma itself having roots in Mughal cuisine.
