Ingredients with Measurements:
- 500g lamb, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 can coconut milk (400ml)
- 1 cup water
- 200g button mushrooms, sliced
- Salt and pepper to taste
- Fresh coriander leaves for garnish
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-high heat. Add the onion and garlic, and sauté until fragrant and translucent.
2. Add the lamb to the pot and cook until browned on all sides.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder to the pot. Stir well to coat the lamb evenly with the spices.
4. Pour in the coconut milk and water, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
5. Add the sliced mushrooms to the pot and continue to simmer for another 10 minutes, or until the lamb is tender and the mushrooms are cooked through.
6. Season the curry with salt and pepper to taste.
7. Serve the Kari Kambing Cendawan hot, garnished with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 425
Fat: 33g
Protein: 23g
Carbohydrates: 10g
Fiber: 3g
Sugar: 3g
Sodium: 200mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Button mushrooms can be substituted with any other type of mushroom.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use a different type of curry paste or powder to change the flavor profile.
- Add a splash of lime juice or tamarind paste for a tangy twist.
Tips and tricks:
- Browning the lamb before adding the spices will help to develop a deeper flavor in the curry.
- If the curry is too thick, add more water or coconut milk to thin it out.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Leftover Kari Kambing Cendawan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the Kari Kambing Cendawan in a large bowl or individual bowls, garnished with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve the curry with steamed rice or naan bread.
- A side salad of cucumber and tomato with a simple vinaigrette would complement the curry well.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber and tomato salad
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or yogurt to tone down the heat.
- If the curry is too thin, let it simmer for longer to reduce and thicken the sauce.
Food safety advice:
- Make sure the lamb is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Kari Kambing Cendawan is a Malaysian dish that combines tender lamb with aromatic spices and creamy coconut milk. It is a popular dish in Malaysian cuisine and is often served with rice or bread.
Flavor profiles:
The curry is rich and creamy with a blend of warm spices and earthy mushrooms. The lamb adds a savory depth to the dish.
Serving suggestions:
Serve the Kari Kambing Cendawan hot with steamed rice or naan bread, and a side salad of cucumber and tomato.
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Region: Malaysian