Ingredients with Measurements:
- 1 kg of lamb meat, cut into small pieces
- 2 cups of coconut milk
- 2 cups of water
- 1 cup of semanggi leaves, washed and chopped
- 2 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 tablespoon of tamarind paste
- 2 tablespoons of cooking oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the cooking oil in a large pot or Dutch oven over medium heat.
2. Add the lamb meat and sauté until browned on all sides.
3. Add the lemongrass, kaffir lime leaves, and bay leaves. Stir for a minute until fragrant.
4. Pour in the coconut milk and water. Bring to a boil.
5. Add the chopped semanggi leaves, salt, sugar, and tamarind paste. Stir well.
6. Reduce the heat to low and let the mixture simmer for 1 hour or until the lamb meat is tender and the sauce has thickened.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Total fat: 35g
Saturated fat: 22g
Cholesterol: 75mg
Sodium: 1000mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 4g
Protein: 25g
Substitutions for ingredients:
- You can use beef or chicken instead of lamb meat.
- If you can't find semanggi leaves, you can substitute with spinach or kale.
Variations:
- You can add other vegetables such as carrots, potatoes, or green beans.
- For a spicier version, add some chopped chili peppers or chili flakes.
Tips and tricks:
- To make the lamb meat more tender, marinate it with some salt and tamarind paste for 30 minutes before cooking.
- If the sauce is too thick, add some more water or coconut milk.
- If the sauce is too thin, let it simmer for a longer time until it thickens.
Storage instructions:
- Let the Semanggi Gulai Kambing cool down to room temperature.
- Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Semanggi Gulai Kambing in a pot over low heat until it's heated through.
- You can also microwave it on high for 2-3 minutes.
Presentation ideas:
- Serve the Semanggi Gulai Kambing in a large bowl or platter.
- Garnish with some chopped fresh herbs such as cilantro or parsley.
Pairings:
- Serve with steamed rice or flatbread.
Suggested side dishes:
- Indonesian pickles (acar)
- Fried tofu or tempeh
- Sautéed vegetables
Troubleshooting advice:
- If the sauce separates, stir it vigorously until it emulsifies again.
- If the sauce is too salty, add some more coconut milk or water.
Food safety advice:
- Make sure the lamb meat is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Semanggi leaves are a traditional ingredient in Indonesian cuisine, especially in the Sumatra region.
- Gulai is a type of curry that originated in Indonesia and is typically made with meat, vegetables, and coconut milk.
Flavor profiles:
- Rich, creamy, and slightly tangy from the tamarind paste.
Serving suggestions:
- Serve the Semanggi Gulai Kambing as a main course for lunch or dinner.
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Region: Indonesian