Ingredients with Measurements:
- 1 lb. lamb, cut into bite-sized pieces
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. ginger, grated
- 2 tbsp. vegetable oil
- 2 tbsp. curry powder
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 can diced tomatoes
- 1 cup water
- 1/2 cup plain yogurt
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the lamb and cook until browned on all sides, about 5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, salt, and black pepper and stir to coat the lamb.
6. Add the diced tomatoes and water and bring to a simmer.
7. Reduce the heat to low, cover the pot, and simmer for 1 hour.
8. Add the chickpeas and cook for another 30 minutes.
9. Stir in the yogurt and cilantro and cook for another 5 minutes.
10. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 35 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Sodium: 800mg
Sugar: 8g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Chickpeas can be substituted with lentils or kidney beans
- Plain yogurt can be substituted with coconut milk or heavy cream
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers
- Use different spices such as garam masala or paprika
- Add a squeeze of lemon juice for a tangy flavor
Tips and tricks:
- Browning the lamb before adding the spices adds flavor to the dish
- Use a wooden spoon to stir the curry to prevent the yogurt from curdling
- Adjust the amount of curry powder to your taste preference
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with rice or naan bread on the side.
Garnishes:
Garnish with additional cilantro or a dollop of plain yogurt.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more water or broth
- If the curry is too thin, simmer uncovered to reduce the liquid
Food safety advice:
- Cook lamb to an internal temperature of 145°F
- Refrigerate leftovers promptly
Food history:
Kari Domba is a traditional Indonesian curry dish made with lamb and spices.
Flavor profiles:
Spicy, savory, and aromatic
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian