Ingredients with Measurements:
- 500g lamb meat, cut into small pieces
- 2 packs of instant noodles
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 can coconut milk
- 2 cups water
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
2. Add the lamb meat to the pot and cook until browned on all sides.
3. Add the curry powder, turmeric powder, cumin powder, and coriander powder to the pot. Stir to combine and cook for 1-2 minutes.
4. Add the can of coconut milk and 2 cups of water to the pot. Stir to combine and bring to a boil.
5. Reduce the heat to low and let the curry simmer for 30-40 minutes, or until the lamb is tender.
6. While the curry is simmering, cook the instant noodles according to the package instructions.
7. Once the curry is done, season with salt and pepper to taste.
8. Serve the curry over the cooked instant noodles and garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 32g
Carbohydrates: 35g
Protein: 28g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Instant noodles can be substituted with any type of noodles.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the curry.
- Use different types of curry powder for a different flavor.
Tips and tricks:
- Make sure to brown the lamb meat on all sides for added flavor.
- Adjust the amount of curry powder to your liking.
- Let the curry simmer for a longer time for a more tender meat.
Storage instructions:
Store the leftover curry and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry and noodles separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry and noodles in separate bowls and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
- Serve with a side of steamed rice.
- Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Steamed rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer for a longer time to thicken.
Food safety advice:
- Make sure to cook the lamb meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mi Kari Kambing is a popular Indonesian dish that originated from the island of Java. It is a spicy curry dish made with lamb meat and served over noodles.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve the Mi Kari Kambing with a side of steamed rice and roasted vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian