Ingredients with Measurements:
- 1 kg lamb meat, cut into bite-sized pieces
- 2 cups water
- 1 cup coconut milk
- 1 cup roasted peanuts, ground
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp oil
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add onion, garlic, and ginger. Saute until fragrant.
3. Add lamb meat and cook until browned on all sides.
4. Add curry powder, turmeric powder, cumin powder, coriander powder, salt, and sugar. Stir well.
5. Add water and bring to a boil. Reduce heat and let simmer for 30 minutes.
6. Add ground peanuts and coconut milk. Stir well.
7. Let simmer for another 30 minutes or until the meat is tender.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 28g
Saturated fat: 12g
Cholesterol: 120mg
Sodium: 600mg
Total carbohydrates: 15g
Dietary fiber: 3g
Sugar: 6g
Protein: 35g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Roasted peanuts can be substituted with almond or cashew.
Variations:
- Add vegetables such as potatoes, carrots, and bell peppers.
- Use different types of curry powder for a different flavor profile.
Tips and tricks:
- Brown the meat well to develop a deeper flavor.
- Use freshly ground spices for a more aromatic curry.
- Adjust the amount of water and coconut milk to achieve the desired consistency.
Storage instructions:
- Let cool to room temperature before storing in an airtight container.
- Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Steamed rice
- Naan bread
Suggested side dishes:
- Cucumber salad
- Tomato and onion salad
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kari Kambing Kacang is a traditional Indonesian curry dish that is popular in Malaysia and Singapore as well.
Flavor profiles:
- Spicy, nutty, savory
Serving suggestions:
- Serve hot with steamed rice and garnish with chopped cilantro or scallions.
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Region: Malaysian