Ingredients with Measurements:
- 1 kg lamb meat, cut into cubes
- 2 tbsp vegetable oil
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- 2 star anise
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp salt
- 2 cups water
- 1 cup coconut milk
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cardamom pods, cloves, and star anise. Stir-fry for 1-2 minutes until fragrant.
3. Add the coriander seeds, cumin seeds, and fennel seeds. Stir-fry for another minute.
4. Add the lamb meat and stir-fry for 5-7 minutes until browned.
5. Add the turmeric powder, chili powder, and salt. Stir to combine.
6. Pour in the water and coconut milk. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours until the lamb is tender and the sauce has thickened.
7. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 25g
Saturated fat: 14g
Cholesterol: 120mg
Sodium: 500mg
Total carbohydrates: 5g
Dietary fiber: 2g
Sugars: 1g
Protein: 40g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or goat meat.
- Vegetable oil can be substituted with any neutral oil.
- Kaffir lime leaves can be substituted with lime zest.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add diced potatoes or carrots for a more filling meal.
- Use different spices such as nutmeg, allspice, or ginger for a different flavor profile.
- Add chopped tomatoes or tomato paste for a tangy twist.
Tips and tricks:
- Browning the meat before simmering adds depth of flavor to the dish.
- Adjust the amount of chili powder to your preferred level of spiciness.
- Use fresh spices for the best flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator 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 a garnish of fresh herbs such as cilantro or parsley.
Garnishes:
Fresh herbs, sliced chili peppers, or lime wedges.
Pairings:
Serve with rice or bread to soak up the flavorful sauce.
Suggested side dishes:
Steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the sauce is too thin, simmer for a longer period of time to thicken.
- If the sauce is too thick, add more water or coconut milk to thin it out.
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 Kambing Bumbu Rempah is a traditional Indonesian dish that is popular in many Southeast Asian countries. It is typically made with lamb or goat meat and a variety of spices.
Flavor profiles:
This dish is savory and aromatic with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve hot with rice or bread for a hearty and satisfying meal.
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Region: Malaysian