Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 2 cups fresh spinach, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 cup coconut milk
- Salt, to taste
- Water, as needed
Special equipment needed:
- Large pot or Dutch oven
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a mortar and pestle or spice grinder, grind cumin seeds and coriander seeds until finely ground.
2. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and ginger and cook for another minute.
4. Add ground cumin and coriander, turmeric powder, chili powder, and garam masala. Cook for 1-2 minutes until fragrant.
5. Add lamb and cook until browned on all sides, about 5 minutes.
6. Add coconut milk and enough water to cover the lamb. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the lamb is tender.
7. Add chopped spinach and cook for another 5 minutes until wilted.
8. Season with salt to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Medium-high heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 410
Fat: 31g
Carbohydrates: 8g
Protein: 25g
Sodium: 310mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Fresh spinach can be substituted with frozen spinach.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use different spices such as cardamom or cinnamon for a different flavor profile.
- Add diced tomatoes for a tangy twist.
Tips and tricks:
- Browning the lamb before simmering adds flavor to the dish.
- Adjust the amount of chili powder to your desired level of spiciness.
- Add water as needed to prevent the curry from drying out.
Storage instructions:
Store leftovers 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 side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped peanuts.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or yogurt to cool it down.
- If the curry is too thin, simmer for a few more 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 blend of spices.
Flavor profiles:
This dish has a warm and spicy flavor with a creamy coconut milk base.
Serving suggestions:
Serve with rice or naan bread for a complete meal.
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Region: Indian