Ingredients with Measurements:
- 1 kg of goat meat, cut into small pieces
- 5 shallots, sliced
- 5 cloves of garlic, sliced
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 tablespoons of black pepper
- 2 tablespoons of coriander powder
- 2 tablespoons of cumin powder
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 2 tablespoons of tamarind paste
- 3 cups of water
- 2 tablespoons of cooking oil
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Heat the cooking oil in a large pot over medium-high heat.
2. Add the sliced shallots and garlic to the pot and sauté until fragrant.
3. Add the goat meat to the pot and stir until the meat is browned on all sides.
4. Add the lemongrass, kaffir lime leaves, black pepper, coriander powder, cumin powder, salt, and sugar to the pot and stir until the spices are evenly distributed.
5. Pour in the water and tamarind paste and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the meat for 2-3 hours, or until the meat is tender and the sauce has thickened.
8. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450 per serving
- Fat: 25g
- Carbohydrates: 10g
- Protein: 45g
Substitutions for ingredients:
- Beef or lamb can be used instead of goat meat.
- Lime juice can be used instead of tamarind paste.
Variations:
- Add potatoes or carrots to the pot for a more filling meal.
- Use different spices, such as turmeric or cinnamon, for a different flavor profile.
Tips and tricks:
- Browning the meat before adding the spices will help to develop a deeper flavor.
- Stir the pot occasionally to prevent the meat from sticking to the bottom.
Storage instructions:
- Store leftover kambing masak hitam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kambing masak hitam in a pot over low heat until heated through.
Presentation ideas:
- Serve the kambing masak hitam in a large bowl or on a platter.
Garnishes:
- Garnish with fresh cilantro or chopped scallions.
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the sauce is too thin, simmer the mixture uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure the meat is fully cooked before serving.
Food history:
- Kambing masak hitam is a traditional Malaysian dish that is typically served during special occasions.
Flavor profiles:
- Kambing masak hitam is a spicy and savory dish with a deep, rich flavor.
Serving suggestions:
- Serve the kambing masak hitam with a side of steamed rice and a simple salad for a complete meal.
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Region: Malaysian