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How To make Gulai Kambing (Spiced Lamb)
1 3/4 lb Lamb, fresh
2 ea Onion
3 ea Thai chile
1 x Ginger, fresh; 3/4" knob
1 x Lemon grass root, 1/2" knob
1 ea Lemon grass, stem
2 ea Garlic clove
8 ea Macadamia nut
2 ea Tomato, ripe
1/3 c Oil
1/2 t Cardamom, ground
1/2 t Cumin powder
1/2 t Turmeric
1/4 t Fennel powder
1 ea Cinnamon stick; 2"
4 ea Cloves, whole
1 x Salt; to taste
1 x Pepper, black; to taste
4 c Coconut milk
Calories per serving: 553 Fat grams per serving: 26 Approx. Cook Time: 1:00 Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. Serve immediately with steamed rice.
How To make Gulai Kambing (Spiced Lamb)'s Videos
Gulai Kambing | Lamb Curry | Masak Gulai Kambing Yuk! | Let's Cook Lamb Curry | ????????️????????
Gulai adalah salah satu masakan khas Indonesia. Karena banyaknya suku di Indonesia, gulai di Indonesia pun menjadi beragam menurut daerah asalnya walaupun gulai itu sendiri merupakan masakan khas Minangkabau, Sumatera Barat. Gulai di Indonesia pun mendapatkan pengaruh dari masakan khas India Selatan. Tapi yang membuat gulai di Indonesia berbeda adalah kuah gulai yang berwarna kemerahan, oranye dan kuning, dan juga rasa yang lebih gurih dan sedikit pedas.
Gulai kambing is one of my husband's favourite foods and is a typical dish in
Indonesia. Because there are lots of ethnic groups in Indonesia, gulai can vary depending on the region, even though it is a typical dish from Minangkabau,
West Sumatera. Gulai in Indonesia is influenced by South Indian cuisine.
However, what makes gulai in Indonesia different is the gravy (curry) as the broth in gulai in Indonesia is reddish, orange and yellow, also it has a more savoury taste and is a little spicy.
Selamat Mencoba!!! | Happy Trying!!!
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Resepi Kari Kambing Mamak yang sedap dan mudah
Di sini saya kongsikan resepi Kari Kambing Mamak versi saya yang mudah. Tonton hingga ke akhir video untuk tips memasak dan bahan istimewa untuk menambah kelazatan kari kambing. Selamat mencuba! #karikambing #mutton #muttoncurry
Gulai Kambing: Javanese (Indonesian) Goat Curry
This goat curry is one of the dishes I love most about Javanese cuisine. The fragrant curry incorporates tamarind and palm sugar for a little touch of sweet and sour.
Don't be intimidated by the number of ingredients. This is actually fairly easy to do step-by-step and it tastes delicious.
Recipe: Serves 4
----------------------
1kg goat
1L light coconut milk (or half heavy coconut milk mixed with water)
1 pod fresh tamarind
oil for sauteing.
Spice mixture:
1/2t cumin
1T coriander seed
5 candlenuts
1t white pepper
3 cardamom pods
5 red chilis
1 knob of galangal
1 small or 1/2 large segment ginger
1 3in (8cm) turmeric root
1-2 cm cinnamon stick, grated
12 small Indonesian or 4 large European shallots
6 cloves of garlic
Aromatics:
5 daun salam (substitute 2 bay leaves)
5 lime leaves
3 stalks lemon grass, pounded
Turmeric leaf (optional)
Seasonings to taste:
salt
palm sugar
In an ulek-ulek or a food processor grind the ingredients into a puree in the order listed. Puree should eventually be quite smooth.
Shell the tamarind and cover with hot water.
Cook the spice paste until it starts to darken. Remove from the pan and remove the pan from heat.
The tamarind water can now be prepared. To do this, gently work the tamarind pulp loose from the seeds and remove the seeds. You can strain if you like.
Fry the goat meat in a bit of oil until it is browning nicely. Add the tamarind water and the coconut milk. Bring to a boil and add the spice paste. Stir in gently.
Season with salt and palm sugar to taste.
Gently simmer the goat until tender. If it the sauce becomes too thick, add water.
Serve on rice.
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Kari kambing tanpa presto lembut Dan kuah padu|mutton curry easy resepi
#karikambing#masakkambing#resepkambing#curry#kambingtanpapresto#muttoncurry #muttonrecipe
????Kari kambing ????
BAHAN2:
1.1 kg daging kambing
bahan dihaluskan;
1 sdt lada hitam
1 sdt jintan kecil/putih
1½sdm biji ketumbar
1 sdm jintan besar/Manis
5 cengkeh
2 cm kayumanis
2 kapulaga
15 bawang merah kecil/shallots
9 b.putih
4 cm jahe sejempol
½ cawan kelapa parut/9 sdm
bumbu tumis:
1 kayumanis
3 kapulaga
1 Bunga lawang
3 cengkeh
1 b.merah besar
2 tomat
2 sdt garam
2 sdm serbuk cabe
1 sdm serbuk ketumbar
½ sdm serbuk kunyit
500 ml air
#karikambing
#kari
#masakkarikambing
#masakkambing
#masakkanindia
#karikambingalaindia
#resepmasakkan
#masakkan
#muttoncurry
Gulai Kambing - Mutton Curry
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MUTTON CURRY MALAYSIAN INDIAN STYLE-KARI KAMBING SIMPLE
Are you looking for a simple recipe to make mutton curry. Here is a simple mutton curry recipe, malaysian indian style. I used baba's curry powder.
Tips to make the mutton tenderize fast.
-cut the mutton into small pieces
-marinate for 30 minutes with yogurt.
Related tags:
mutton curry without santan
mutton curry with cashew paste
simple mutton curry
mutton curry without coconut milk
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kari kambing mamak
mutton curry without using pressure cooker
Lamb curry
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