Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 1 head cauliflower, cut into florets
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 1 can (14 oz) diced tomatoes
- 1 cup water
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
3. Add the lamb pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
4. Add the coriander powder, turmeric powder, garam masala, and salt to the pot. Stir to coat the meat and vegetables with the spices.
5. Add the diced tomatoes and water to the pot. Stir to combine.
6. Bring the mixture to a simmer and then reduce the heat to low. Cover the pot and let it cook for 30-40 minutes, stirring occasionally, until the lamb is tender.
7. Add the cauliflower florets to the pot and stir to combine. Cover the pot and let it cook for another 10-15 minutes, until the cauliflower is tender.
8. Taste the curry and adjust the seasoning as needed. Stir in the chopped cilantro.
9. Serve the Kari Domba with Cauliflower over rice or with naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 15g
- Protein: 28g
- Fiber: 5g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Cauliflower can be substituted with broccoli or potatoes
- Cilantro can be substituted with parsley or basil
Variations:
- Add diced potatoes to the curry for a heartier dish
- Use coconut milk instead of water for a creamier curry
- Add a teaspoon of chili powder for a spicier curry
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot
- Use fresh ginger for the best flavor
- Let the curry simmer for at least 30 minutes to allow the flavors to develop
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the curry in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the curry in a large bowl with rice or naan bread on the side
- Garnish with additional chopped cilantro or a dollop of plain yogurt
Pairings:
- Serve with a side of steamed vegetables or a simple salad
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or broth to thin it out
- If the curry is too thin, let it simmer uncovered for a few minutes to thicken it up
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:
- Kari Domba is a traditional Indonesian curry made with lamb and a variety of spices and vegetables
Flavor profiles:
- Spicy, savory, aromatic
Serving suggestions:
- Serve with rice or naan bread for a complete meal
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