Ingredients with Measurements:
- 2 cups of basmati rice
- 3 cups of water
- 1/4 cup of ghee
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 star anise
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 can of coconut milk
- 1 pound of lamb, cut into cubes
- 2 tablespoons of vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of curry powder
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 1 can of coconut milk
- 1 cup of water
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
- 1 tablespoon of cornstarch
- 1/4 cup of water
Special Equipment Needed:
- Rice cooker
- Large pot
- Small bowl
- Whisk
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and set it aside.
2. In a rice cooker, add the rice, water, ghee, cinnamon stick, cloves, cardamom pods, and star anise. Stir to combine.
3. Turn on the rice cooker and let it cook until the rice is done.
4. In a large pot, heat the vegetable oil over medium heat.
5. Add the sliced onion, minced garlic, and minced ginger. Saute until the onion is translucent.
6. Add the curry powder, chili powder, and salt. Stir to combine.
7. Add the lamb cubes and cook until browned on all sides.
8. Pour in the can of coconut milk, water, tamarind paste, and sugar. Stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
10. In a small bowl, whisk together the cornstarch and water.
11. Pour the cornstarch mixture into the pot and stir until the sauce thickens.
12. Serve the gulai kambing over the nasi minyak.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Rice cooker: automatic
Large pot: medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat per serving: 30g
Carbohydrates per serving: 60g
Protein per serving: 25g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ghee can be substituted with butter or oil.
- Lamb can be substituted with beef or chicken.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers to the gulai kambing.
- Use different types of meat such as beef or chicken.
- Add more spices such as cloves, nutmeg, or fennel seeds to the gulai kambing.
Tips and Tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Use a rice cooker for easy and consistent rice cooking.
- Brown the lamb cubes before adding the sauce for extra flavor.
- Use fresh spices for the best flavor.
Storage Instructions:
- Store the nasi minyak and gulai kambing separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the nasi minyak in the microwave or on the stovetop with a little bit of water.
- Reheat the gulai kambing on the stovetop over low heat until heated through.
Presentation Ideas:
- Serve the nasi minyak and gulai kambing on separate plates or bowls.
- Garnish with chopped cilantro or sliced green onions.
Pairings:
- Serve with a side of cucumber salad or pickled vegetables.
- Pair with a cold glass of iced tea or lemonade.
Suggested Side Dishes:
- Cucumber salad
- Pickled vegetables
- Steamed vegetables
Troubleshooting Advice:
- If the rice is too dry, add a little bit of water and fluff it with a fork.
- If the gulai kambing is too thick, add more water or coconut milk to thin it out.
Food Safety Advice:
- Make sure the lamb is cooked 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:
- Nasi minyak is a traditional Malay dish that is commonly served during special occasions such as weddings or festivals.
- Gulai kambing is a traditional Indonesian curry that is made with lamb or beef.
Flavor Profiles:
- Nasi minyak is fragrant and buttery, with hints of cinnamon and other spices.
- Gulai kambing is rich and creamy, with a spicy and tangy flavor from the curry powder and tamarind paste.
Serving Suggestions:
- Serve the nasi minyak and gulai kambing together for a complete meal.
- Offer a variety of condiments such as sambal or soy sauce for extra flavor.
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Region: Malaysian