Ingredients with Measurements:
- 1 lb lamb, cut into cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 tbsp vegetable oil
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp salt
- 1 cup water
- 4 oz tempeh, sliced
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Skillet
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes until softened.
2. Add the lamb cubes and cook for 10 minutes until browned on all sides.
3. Add the cumin, coriander, turmeric, chili powder, and salt and stir well.
4. Pour in the water and bring to a boil. Reduce the heat to low and simmer for 1 hour until the lamb is tender.
5. In a skillet, fry the tempeh slices until golden brown.
6. In a small bowl, whisk together the soy sauce, honey, and lime juice.
7. Add the fried tempeh and soy sauce mixture to the pot with the lamb and stir well.
8. Simmer for an additional 10 minutes until the sauce has thickened.
9. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 16g
Protein: 35g
Sodium: 760mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Tempeh can be substituted with tofu or seitan.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers.
- Use different spices such as garam masala or curry powder.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Brown the lamb well for added flavor.
- Fry the tempeh until crispy for added texture.
- Adjust the spice level to your liking.
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 stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with rice or naan bread.
Garnishes:
Chopped cilantro or sliced green onions.
Pairings:
Serve with a side of cucumber raita or mango chutney.
Suggested side dishes:
Basmati rice, naan bread, or roasted vegetables.
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes until it thickens. If the lamb is tough, simmer for an additional 10-15 minutes until tender.
Food safety advice:
Make sure the lamb 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 made with lamb and spices.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indonesian