Moroccan Lamb Nasi Lemak

Everybody loves a classic but every once in a while it’s time to spice things up! Here’s a recipe of the most classic Malaysian dish with a twist. The Morrocan Lamb Nasi Lemak will leave eaters salivating for more!
4 Pax
COOK TIME                      
1 Hour


4 cupsFragrant rice
2 CupsFresh coconut milk
2 CupsWater
2pcsPandan leaves
4 tbspSalt
2pcsHard Boiled Eggs
1 BowlFried Anchovies Sambal
3 tbspOlive Oil, divided
500gLamb Leg (cut into 1 inch cubs)
1pcLarge onion, chopped
3pcsCelery sticks, chunks
1pcLarge carrot, chopped
1pcRed Capsicum, chunks
1pcGreen Capsicum, chunks
2pcsGarlic cloves, chopped
1 tbspPaprika
2pcsBay leaves
1 cupTomato Puree
2 cupsBrown Sauce


1Heat 2 tablespoons of oil in heavy large saucepan over medium-high heat. Sprinkle lamb with salt and pepper.
2Working in batches, add lamb to pan and brown on all sides, about 3 minutes per batch. Transfer to plate.
3Add remaining 1 tablespoon oil, onion, carrot, capsicum, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes.
4Add spices, tomato puree and brown sauce, bring to boil. Simmer until juices thicken, about 5 minutes. Add lamb and any accumulated juices. Stir to warm through and serve.

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