Ingredients with Measurements:
- 1 kg lamb meat, cut into cubes
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 inches ginger, grated
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 2 tbsp soy sauce
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tsp salt
- 1 tsp sugar
- 2 cups water
- 1 cup coconut milk
- 2 potatoes, peeled and cut into cubes
- 2 carrots, peeled and cut into cubes
- 1 red chili, sliced
- 1 green chili, sliced
- Coriander leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onions, garlic, and ginger. Cook until the onions are translucent.
3. Add the lamb meat and cook until browned on all sides.
4. Add the curry powder, soy sauce, sweet soy sauce, salt, and sugar. Stir to combine.
5. Add the water and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes.
7. Add the coconut milk, potatoes, and carrots. Simmer for another 20 minutes or until the vegetables are tender.
8. Add the red chili and green chili. Stir to combine.
9. Garnish with coriander leaves.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Red and green chilies can be substituted with bell peppers.
Variations:
- Add more vegetables such as green beans or eggplant.
- Use different types of curry powder for a different flavor.
Tips and tricks:
- Brown the meat well for a richer flavor.
- Adjust the amount of chili according to your preference for spiciness.
- Serve with rice or bread.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with rice or bread.
Garnishes:
Garnish with coriander leaves.
Pairings:
Serve with rice or bread.
Suggested side dishes:
Serve with a side of stir-fried vegetables.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the meat is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Kari Kambing Kicap is a traditional Malaysian curry dish that is typically made with lamb meat and a blend of spices.
Flavor profiles:
Kari Kambing Kicap has a rich and savory flavor with a hint of sweetness from the sweet soy sauce.
Serving suggestions:
Serve with rice or bread.
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Region: Malaysian