Ingredients with Measurements:
- 1 kg lamb, cut into bite-sized pieces
- 1 can (400 ml) coconut milk
- 1 can (400 g) pineapple chunks, drained
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 red chili peppers, chopped
- 1 tbsp ginger, minced
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel seeds
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Water as needed
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, garlic, chili peppers, and ginger. Saute until the onions are translucent.
2. Add the lamb and stir until browned on all sides.
3. Add the turmeric, coriander, cumin, and fennel seeds. Stir until the lamb is coated with the spices.
4. Pour in the coconut milk and enough water to cover the lamb. Bring to a boil, then reduce the heat to low and simmer for 1 hour or until the lamb is tender.
5. Add the pineapple chunks and simmer for another 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium heat for sauteing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30 g
Carbohydrates: 20 g
Protein: 25 g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Pineapple chunks can be substituted with other fruits such as mango or papaya
Variations:
- Add potatoes or carrots for a heartier dish
- Use different types of chilies for varying levels of spiciness
- Add lemongrass or kaffir lime leaves for a more fragrant curry
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning
- Use fresh spices for maximum flavor
- Adjust the amount of water according to your desired consistency
Storage instructions:
Refrigerate leftovers in an airtight container 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 steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
Steamed rice, naan bread, or roti canai.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk
- If the curry is too thin, simmer for longer until it thickens
Food safety advice:
Ensure that the lamb is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Kari Kambing Nenas is a traditional Malaysian curry dish that combines the flavors of lamb, coconut milk, and pineapple.
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