Gulai Kambing (spiced Lamb) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Lamb, fresh
2 each: Onion,
3 each: Thai chile,
Ginger, fresh, 3/4" knob
Lemon grass root, 1/2" knob
1 each: Lemon grass, stem
2 each: Garlic clove,
8 each: Macadamia nut,
2 each: Tomato, ripe
1/3 cup: Oil,
1/2 tsp: Cardamom, ground
1/2 tsp: Cumin powder,
1/2 tsp: Turmeric,
1/4 tsp: Fennel powder,
1 each: Cinnamon stick, 2"
4 each: Cloves, whole
Salt, to taste
Pepper, black, to taste
4 cup: Coconut milk,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp