Burmese-style lamb curry

    1 hour

    This recipe was given to me a few years ago by a Burmese friend. I like it so much that I make it almost every week. The dish is rich and spicy and also has a sweet and sour taste.

    27 people made this

    Serves: 4 

    • 1 tablespoon chopped root ginger
    • 3 red chillies, chopped
    • 2 stalks lemon grass, sliced
    • 2 tablespoons dark brown soft sugar
    • 1 tablespoon galangal
    • 700g leg of lamb, cut into cubes
    • 600ml vegetable stock
    • 2 teaspoons ground turmeric
    • 2 teaspoons soy sauce
    • 4 shallots, chopped
    • 1 clove garlic, chopped
    • 3 tablespoons tamarind juice
    • 1 tablespoon fish sauce
    • 1 handful green beans
    • 1 red chilli, chopped, for garnish

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Place ginger, chillies, lemon grass, brown sugar and galangal in an electric grinder. Pulse for a few seconds until the mixture forms a paste.
    2. Place lamb cubes in a heavy-based pan. Add in the chilli paste. Cook over low heat until the lamb changes colour.
    3. Stir in the vegetable stock, turmeric and soy sauce. Simmer gently for 40 minutes. Season to taste.
    4. Add in chopped shallots, garlic, tamarind juice and fish sauce. Serve with freshly cooked green beans and red chilli.

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    Reviews in English (7)


    Love curry. I alway have curry on a Friday.  -  10 Apr 2011


    Lovely from any part of te world.  -  14 Apr 2011


    Very good. Not too spicy. Not too hot. Just right.  -  14 Apr 2011