Ingredients with Measurements:
- 1 pound lamb meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) coconut milk
- 1 cup water
- 2 tablespoons fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onion and sauté for 2-3 minutes until translucent.
3. Add the garlic and ginger and sauté for another minute.
4. Add the lamb meat and cook until browned on all sides, stirring occasionally.
5. Add the cumin, coriander, turmeric, paprika, salt, and black pepper. Stir to combine.
6. Pour in the coconut milk and water. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the lamb is tender and the sauce has thickened.
8. Stir in the chopped cilantro.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 410
Fat: 32g
Carbohydrates: 8g
Protein: 23g
Sodium: 630mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Vegetable oil can be substituted with any neutral oil.
- Fresh cilantro can be substituted with fresh parsley or dried cilantro.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers.
- Use different spices such as garam masala or curry powder.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot.
- Use full-fat coconut milk for a creamier sauce.
- Adjust the amount of spices to your taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Basmati rice, naan bread, or roasted vegetables.
Suggested side dishes:
Cucumber raita, mango chutney, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the meat is tough, simmer for a longer time until it becomes tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F (63°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kari Domba is a traditional Indonesian curry dish that is typically made with lamb or goat meat.
Flavor profiles:
Savory, spicy, and creamy.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Sri Lankan