Malaysian lamb curry recipe

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 420 calories / serving
  • Freezable
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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.

  1. Heat 1 tbsp oil in a large frying pan over a medium heat and brown the lamb. Add the onion and cook for 5 minutes. 
  2. Stir in the curry paste; cook for 2 minutes. Pour in the coconut milk and stock, bring to the boil; simmer for 25 minutes.
  3. Meanwhile, heat the remaining oil in a pan and cook the aubergine for 10 minutes, turning frequently, then add to the curry.
  4. To make the chutney, mix the coconut with the coriander, chilli, cucumber and lime zest and juice in a bowl. Set aside.
  5. 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. 

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.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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  • Ingredients

  • 2 tbsp light olive oil or sunflower oil
  • 450g (15oz) diced lamb leg
  • 1 small onion, chopped
  • 3 tbsp Rendang curry paste
  • 400ml 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
  • 1/2 red chilli, seeded and sliced
  • 1/4 cucumber, seeded and diced
  • 1 lime, zested and juiced
  • Energy 1745kj 420kcal 21%
  • Fat 24g 34%
  • Saturates 13g 65%
  • Sugars 4g 5%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 30.5g Protein 18.7g Fibre 3g


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