Ingredients with Measurements:
- 1 kg lamb meat, cut into cubes
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 inches ginger, grated
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 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 tsp salt
- 1 can coconut milk
- 2 cups water
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 cup potatoes, peeled and cubed
- 1 cup carrots, peeled and cubed
- 1 cup green beans, trimmed
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger. Cook until the onions are soft and translucent.
2. Add the lemongrass, kaffir lime leaves, curry powder, turmeric powder, cumin powder, coriander powder, chili powder, and salt. Stir well and cook for 2 minutes.
3. Add the lamb meat and stir until it is coated with the spice mixture. Cook for 5 minutes or until the meat is browned.
4. Pour in the coconut milk, water, tamarind paste, and palm sugar. Stir well and bring to a boil.
5. Reduce the heat to low and simmer for 1 hour or until the lamb is tender.
6. Add the potatoes, carrots, and green beans. Simmer for another 20 minutes or until the vegetables are cooked.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- Lamb meat 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 more chili powder for a spicier curry.
- Add more vegetables such as eggplant or bell peppers.
- Use different types of meat such as goat or beef.
Tips and tricks:
- Use a mortar and pestle to grind the spices for a more authentic flavor.
- Marinate the lamb meat in the spice mixture for a few hours before cooking for a richer flavor.
- Add a dollop of yogurt on top of the curry for a cooling effect.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the curry in a large bowl with a side of steamed rice.
Garnishes:
Garnish with chopped cilantro or sliced red chili peppers.
Pairings:
Serve with a side of cucumber salad or papadum.
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 to reduce the liquid.
Food safety advice:
Make sure the lamb meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kari Kambing Pedas is a traditional Malaysian curry dish that is popular in Southeast Asia. It is typically made with lamb meat and a blend of spices and served with steamed rice.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the curry in a large bowl with a side of steamed rice and garnish with chopped cilantro or sliced red chili peppers.
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Region: Malaysian