Ingredients with Measurements:
- 1 kg goat meat, cut into small pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 can (400 ml) coconut milk
- 2 cups water
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onions, garlic, and ginger. Cook until the onions are translucent.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for 1-2 minutes until fragrant.
4. Add the goat meat and stir to coat with the spices. Cook for 5-7 minutes until the meat is browned.
5. Pour in the coconut milk and water. Stir to combine.
6. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 1-2 hours until the meat is tender and the sauce has thickened.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Lamb or beef can be used instead of goat meat.
- Fresh turmeric and ginger can be used instead of powdered.
- Full-fat or light coconut milk can be used.
Variations:
- Add vegetables such as potatoes, carrots, and bell peppers.
- Use different types of curry powder for different flavor profiles.
- Add a splash of lime juice or vinegar for acidity.
Tips and tricks:
- Browning the meat before simmering adds depth of flavor to the curry.
- Adjust the amount of chili powder to your desired level of spiciness.
- Let the curry rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat until warmed through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt sauce)
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer uncovered for a few more minutes to reduce the sauce.
Food safety advice:
- Make sure the goat meat is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Kambing curry is a traditional Malaysian and Indonesian dish that is typically made with goat meat and a blend of spices.
Flavor profiles:
- Spicy
- Savory
- Creamy
- Fragrant
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
- Garnish with cilantro, green onions, or red chili peppers for added flavor and color.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian