Ingredients with Measurements:
- 1 kg lamb, cut into bite-sized pieces
- 2 cups coconut milk
- 1 cup water
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 3 tbsp oil
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tbsp salt
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp fennel powder
- 1 tbsp chili powder
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 inches ginger, sliced
- 2 red chilies, sliced
- 1 green chili, sliced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, ginger, and chilies. Sauté until fragrant, about 2-3 minutes.
2. Add lamb and stir until browned, about 5-7 minutes.
3. Add lemongrass, kaffir lime leaves, tamarind paste, palm sugar, salt, turmeric powder, coriander powder, cumin powder, fennel powder, and chili powder. Stir until well combined.
4. Pour in coconut milk and water. Stir until well combined.
5. Bring to a boil, then reduce heat to low. Simmer for 1-2 hours or until lamb is tender and the sauce has thickened.
6. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 480
- Fat: 33g
- Carbohydrates: 12g
- Protein: 35g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add potatoes or carrots for a heartier meal.
- Use different types of chilies for a spicier or milder flavor.
- Add coconut cream for a richer sauce.
Tips and tricks:
- Use fresh spices for the best flavor.
- Brown the lamb well for a deeper flavor.
- Simmer the curry on low heat for a longer time for a richer flavor.
Storage instructions:
- Store 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 bowl with steamed rice and garnish with sliced chilies and cilantro.
Garnishes:
- Sliced chilies
- Cilantro
Pairings:
- Steamed rice
- Roti canai
Suggested side dishes:
- Acar (pickled vegetables)
- Papadum (crispy lentil crackers)
Troubleshooting advice:
- If the sauce is too thin, simmer for a longer time until it thickens.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the lamb is cooked through before serving.
Food history:
- Kari Kambing Masak Lemak is a traditional Malaysian dish that is often served during special occasions.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Malaysian