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Title: GULAI KAMBING (SPICED LAMB)
Categories: Lamb, Indonesian, Main dish
Yield: 6 servings
1 3/4 lb Lamb, fresh
2 Onion
3 Thai chile
Ginger, fresh; 3/4″ knob
Lemon grass root, 1/2″ knob
1 Lemon grass, stem
2 Garlic clove
8 Macadamia nut
2 Tomato, ripe
1/3 c Oil
1/2 ts Cardamom, ground
1/2 ts Cumin powder
1/2 ts Turmeric
1/4 ts Fennel powder
1 Cinnamon stick; 2″
4 Cloves, whole
Salt; to taste
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. YUMMY!!!
DRY MUTTON CURRY
Ingredients
750g mutton, cut into 2.5cm cubes
1 big onion, sliced
6 green chillies, split and seeded
3 tomatoes, quartered
3 cups water
Marinade:
2 1/2 tsp ground ginger
2 tsp ground garlic
1 big onion, sliced
3 tbsp yoghurt
2 tsp black peppercorns, finely crushed
1 tsp sugar
1/2 tsp salt
3 tbsp oil
Spices:
2 tbsp curry powder
1 1/2 tsp fennel powder
5 cardamoms, split open the pods and use the seeds only
5cm piece cinnamon stick
4 cloves
1 whole star anise
12 shallots, pounded
Method
Marinate mutton with marinade ingredients. Keep in the refrigerator, preferably overnight.
Heat oil and stir-fry cinnamon stick, cloves and star anise for a few seconds. Add sliced onions and sweat till soft. Add shallots, curry powder, fennel powder and cardamom seeds.
Add mutton and stir-fry well. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
Add water and bring to a boil. Simmer over low heat until mutton is cooked and tender and the curry is thick. Add chillies and tomatoes and cook for a further six to seven minutes.