Malaysian Indian Spiced Lamb Stew

Ingredients

The Malaysian Indian Spiced Lamb Stew differs from the original Fenkata dish in several ways. Firstly, the spices used in the stew are influenced by Malaysian Indian cuisine, incorporating flavors such as cumin, coriander, turmeric, and cardamom. Additionally, the cooking technique involves slow-cooking the lamb to achieve a tender texture and allow the flavors to develop fully. The stew is served with steamed rice or naan bread, which is a departure from the traditional accompaniments of Fenkata. We alse have the original recipe for Fenkata, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 cinnamon stick 1 cinnamon stick
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup coconut milk 1 cup coconut milk
• 1 cup water 1 cup water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the lamb cubes to the pot and cook until browned on all sides.
4. 4.
   Stir in the cumin powder, coriander powder, turmeric powder, cardamom powder, and cinnamon stick. Cook for a minute to toast the spices.
5. 5.
   Add the diced tomatoes to the pot and cook until they start to soften.
6. 6.
   Pour in the coconut milk and water. Season with salt to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender.
8. 8.
   Once the lamb is cooked, remove the cinnamon stick and garnish with fresh cilantro.
9. 9.
   Serve the Malaysian Indian Spiced Lamb Stew hot with steamed rice or naan bread.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cooking to reduce the overall fat content of the dish.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a teaspoon of chili powder.
• If you prefer a thicker curry, you can add a tablespoon of tomato paste or coconut cream towards the end of cooking.
• Marinating the lamb in yogurt and spices overnight will enhance the flavors and tenderize the meat even further.
• Adjust the amount of spices according to your personal preference for a milder or bolder flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Malaysian Indian Spiced Lamb Stew hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Malaysian Indian Spiced Lamb Stew in a deep serving dish, allowing the vibrant orange curry to take center stage. Sprinkle some chopped cilantro on top for an appealing garnish.