Ingredients with Measurements:
- 1 kg lamb, cut into bite-sized pieces
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 inches ginger, grated
- 3 tbsp chili powder
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp fennel powder
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 2 star anise
- 1 can coconut milk
- 2 cups water
- Salt to taste
- 2 tbsp oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onions and sauté until translucent, about 5 minutes.
3. Add the garlic and ginger and sauté for another 2 minutes.
4. Add the chili powder, turmeric powder, coriander powder, cumin powder, and fennel powder. Stir well and cook for 2 minutes.
5. Add the lamb and stir to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.
6. Add the cinnamon stick, cardamom pods, cloves, and star anise. Stir well.
7. Pour in the coconut milk and water. Stir well and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender.
9. Season with salt to taste.
10. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb
- Fresh chili peppers can be used instead of chili powder
- Ground spices can be used instead of whole spices
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers
- Use different types of meat or seafood
- Make it vegetarian by using tofu or tempeh instead of meat
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning
- Toast the whole spices before adding them to the pot for extra flavor
- Adjust the amount of chili powder to your desired level of spiciness
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Chopped fresh cilantro or scallions
Pairings:
Cucumber salad or pickles
Suggested side dishes:
Steamed rice, naan bread, or roti
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk
- If the curry is too thin, simmer uncovered to reduce the liquid
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F (63°C)
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Kari Kambing Berlada is a traditional Malaysian curry dish that is often served during festive occasions.
Flavor profiles:
Spicy, savory, and aromatic
Serving suggestions:
Serve hot with steamed rice and a side of cucumber salad or pickles.
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Region: Malaysian