Ingredients with Measurements:
- 1 kg lamb, cut into small pieces
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 cup coconut milk
- 1 cup water
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 tbsp chopped cilantro for garnish
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-high heat.
2. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
3. Add the lamb and cook until browned on all sides.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder, and stir to coat the lamb.
5. Pour in the coconut milk and water, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour or until the lamb is tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Curry powder can be substituted with garam masala.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use different types of meat or seafood for a different flavor.
- Add raisins or apricots for a touch of sweetness.
Tips and tricks:
- Browning the lamb before adding the spices will enhance the flavor.
- Use fresh ginger and garlic for the best flavor.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with rice or naan bread.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with rice, naan bread, or roasted vegetables.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Roasted cauliflower
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kambing Masak Kurma is a traditional Malaysian dish that is typically served during special occasions and celebrations.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Malaysian