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Gulai kambing (spiced lamb)
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| Artist: |
_ |
| Categories: |
Asian, Ethnic, Indonesian, Lamb & Mutton |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 3/4
| lbs | Lamb, Fresh | | 2
| | Onions | | 3
| | Thai Chiles | | | Ginger, Fresh, ? Knob | | | Lemon Grass Root, ? Knob | | 1
| | Lemon Grass, Stem | | 2
| | Garlic Cloves | | 8
| | Macadamia Nuts | | 2
| | Tomatoes, Ripe | | 1/3
| cup | Oil | | 1/2
| tsp | Cardamom, Ground | | 1/2
| tsp | Cumin Powder | | 1/2
| tsp | Turmeric | | 1/4
| tsp | Fennel Powder | | 1
| | Cinnamon Stick, 2" | | 4
| | Cloves, Whole | | | Salt To Taste | | | Pepper, Black To Taste | | 4
| cup | Coconut Milk |
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Procedures:
| 1 | Cut the lamb into bite-size chunks. | | 2 | Chop the onions, chiles, ginger, lemon root and lemon grass. | | 3 | Crush the garlic and grind the macadamia nuts. | | 4 | Skin the tomatoes and cut the flesh into small dice. | | 5 | Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent. | | 6 | Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. | | 7 | Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. | | 8 | Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. | | 9 | Serve immediately with steamed rice |
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