Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 pound of lamb, cut into small pieces
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of coconut milk
- 1 cup of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 1 tablespoon of tamarind paste
- 1 red chili, sliced
- 1 green chili, sliced
- 1 tomato, chopped
- 1 tablespoon of vegetable oil
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker. Add 2 cups of water, 1 teaspoon of salt, and 1 tablespoon of vegetable oil. Stir well and cook the rice according to the rice cooker's instructions.
2. In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add the lamb and cook until browned on all sides.
3. Add the curry powder, turmeric powder, cumin powder, and coriander powder to the pot. Stir well and cook for 1 minute.
4. Add the onion and garlic to the pot. Cook until the onion is translucent.
5. Add the coconut milk, water, salt, sugar, kaffir lime leaves, lemongrass stalk, and tamarind paste to the pot. Stir well and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes or until the lamb is tender.
7. Add the red chili, green chili, and tomato to the pot. Stir well and cook for 5 minutes.
8. Serve the gulai kambing with the nasi putih.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Rice cooker: Follow the manufacturer's instructions
Large pot: Medium-high heat for browning the lamb, low heat for simmering the gulai kambing
Serving size:
4 servings
Nutritional information:
Calories per serving: 520
Total fat: 27g
Saturated fat: 16g
Cholesterol: 85mg
Sodium: 890mg
Total carbohydrates: 46g
Dietary fiber: 3g
Sugar: 4g
Protein: 23g
Substitutions for ingredients:
- Lamb: You can use beef or chicken instead of lamb.
- Curry powder: You can use garam masala or a mixture of ground cumin, coriander, and turmeric instead of curry powder.
- Tamarind paste: You can use lime juice or vinegar instead of tamarind paste.
Variations:
- Vegetarian: You can make a vegetarian version of this recipe by using tofu or vegetables instead of lamb.
- Spicy: You can add more chili peppers or use a spicier curry powder to make this recipe spicier.
- Creamy: You can add more coconut milk to make the gulai kambing creamier.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Brown the lamb well before adding the spices to enhance the flavor.
- Simmer the gulai kambing over low heat to allow the flavors to develop.
Storage instructions:
- Store the leftover nasi putih and gulai kambing separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the nasi putih in the microwave or on the stovetop with a little bit of water to prevent it from drying out.
- Reheat the gulai kambing on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the nasi putih and gulai kambing on separate plates or bowls.
- Garnish the gulai kambing with sliced chili peppers and fresh cilantro.
Garnishes:
- Sliced chili peppers
- Fresh cilantro
Pairings:
- Acar (Indonesian pickles)
- Sambal (Indonesian chili paste)
- Kerupuk (Indonesian crackers)
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
- Fried tempeh
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir well.
- If the gulai kambing is too thick, add more water or coconut milk to thin it out.
- If the gulai kambing is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Nasi putih is a staple food in Indonesia and is often served with various dishes, including gulai kambing.
- Gulai kambing is a traditional Indonesian curry made with lamb and a mixture of spices.
Flavor profiles:
- Nasi putih: Mild, nutty flavor
- Gulai kambing: Spicy, savory, creamy flavor
Serving suggestions:
- Serve the nasi putih and gulai kambing with acar, sambal, and kerupuk for a complete Indonesian meal.
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Region: Indonesian