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Lamb Curry


The richness from the spices of this dish will definitely leave you and your family wanting for more!


1/4 cup large diced pumpkin
1 pc eggplant cut into 1-inch pieces
2 tbsp olive oil
1/2 kg lamb shoulder, cut into 1-inch cubes
1 sachet 8g MAGGI MAGIC SARAP®
1/4 tsp freshly ground pepper
4 cloves garlic, minced
1 pc chili, minced
4 pcs shallots, sliced
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
4 tbsp tomato paste
1 cup Water
1/2 cup coconut milk
1 tbsp minced cilantro
1/4 cup NESTLÉ Creamy Yogurt


1. Sauté pumpkin and eggplant separately in olive oil until golden brown. Set aside.

2. Season lamb shoulder with ½ sachet of MAGGI MAGIC SARAP® and pepper. Heat remaining olive oil in a pan and sauté lamb for 2 minutes. Move on the side and add garlic, chili and shallots. Cook for 2 minutes. Lower the heat and add turmeric, coriander, cumin, paprika and chili powder and cook for another 2 minutes. Add tomato paste and cook for another 2 minutes. 

3. Pour water, cover and simmer for 1 hour. Add coconut milk and pumpkin and continue to simmer until tender. Let the sauce reduce. Season with remaining sachet of MAGGI MAGIC SARAP®. Stir in eggplant and finish with cilantro. Transfer into a serving plate and drizzle Nestlé yogurt. Serve with rice or bread.

Nutrition Information

Total Number of Servings : 6
Nutrition Facts per Serving
Kcalories : 216 KCal
Carbohydrates : 5g
Protein : 10g
Fat : 12g


Use seasonings to enhance, not to disguise the aroma and taste of food. Start ¼ teaspoon of spices per pound of meat or pint of sauce.


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