Ingredients with Measurements:
- 1 kg of lamb, cut into small pieces
- 1 can of pineapple chunks (drained)
- 1 cup of coconut milk
- 3 tablespoons of oil
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves
- 2 tablespoons of tamarind juice
- 1 tablespoon of sugar
- Salt to taste
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. Heat the oil in a large pot or wok over medium heat.
2. Add the lemongrass, kaffir lime leaves, and turmeric leaves. Fry until fragrant.
3. Add the lamb and stir-fry until browned.
4. Add the pineapple chunks and stir-fry for 2 minutes.
5. Pour in the coconut milk and tamarind juice. Stir well.
6. Add the sugar and salt to taste.
7. Bring to a boil, then reduce the heat to low and simmer for 30 minutes or until the lamb is tender.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Protein: 30g
Carbohydrates: 25g
Fiber: 2g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Pineapple chunks can be substituted with other fruits such as mango or papaya.
- Turmeric leaves can be substituted with bay leaves.
Variations:
- Add vegetables such as eggplant, okra, or green beans.
- Use different types of meat such as beef or chicken.
- Add more spices such as ginger or garlic.
Tips and tricks:
- Use fresh coconut milk for better flavor.
- Marinate the lamb in tamarind juice and salt for 30 minutes before cooking for more flavor.
- Adjust the amount of sugar and salt to your liking.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with steamed rice.
Garnishes:
Garnish with chopped cilantro or sliced red chili.
Pairings:
Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
Steamed rice, cucumber salad, pickled vegetables.
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water.
- If the curry is too thin, simmer for longer until it thickens.
Food safety advice:
- Make sure the lamb is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Kambing Masak Lemak Nenas is a traditional Malay dish that originated in Malaysia.
Flavor profiles:
Savory, sweet, tangy.
Serving suggestions:
Serve hot with steamed rice and a side of cucumber salad or pickled vegetables.
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Region: Malaysian