Ingredients with Measurements:
- 1 lb. lamb meat, cut into bite-sized pieces
- 1 large eggplant, cut into cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. vegetable oil
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric powder
- 1 tsp. paprika
- 1 tsp. chili powder
- 1 cup coconut milk
- 1 cup water
- Salt and pepper to taste
- Fresh 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 heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the lamb meat and cook until browned on all sides, about 5 minutes.
5. Add the ground cumin, ground coriander, turmeric powder, paprika, and chili powder. Stir well to combine.
6. Add the cubed eggplant and stir to combine.
7. Pour in the coconut milk and water. Stir well to combine.
8. Bring the mixture to a boil, then reduce the heat to low and let simmer for 45 minutes to 1 hour, or until the lamb meat is tender and the eggplant is cooked through.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 28g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Eggplant can be substituted with zucchini or squash.
- Vegetable oil can be substituted with olive oil or coconut oil.
Variations:
- Add diced tomatoes for a more tomato-based curry.
- Add diced potatoes for a heartier curry.
- Add diced carrots for a sweeter curry.
Tips and tricks:
- Cut the lamb meat into bite-sized pieces to ensure even cooking.
- Use fresh ginger for the best flavor.
- Use full-fat coconut milk for a creamier curry.
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 bowl with a side of rice or naan bread.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side of rice or naan bread.
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a longer period of time to thicken.
Food safety advice:
- Make sure the lamb meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kari Domba is a traditional Indonesian curry dish that is typically made with lamb meat and a variety of spices.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of rice or naan bread.
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Taste: Spicy, Tangy, Savory, Aromatic, Herbaceous