Kari Kambing
Kari Kambing Recipe - Authentic Indonesian Lamb Curry
Introduction
Kari Kambing is a traditional Malaysian dish that features tender lamb cooked in a flavorful and aromatic curry sauce. This dish is perfect for those who enjoy a spicy and rich curry with tender pieces of meat.
History
Kari Kambing has its roots in Malaysian and Indian cuisine, where curry dishes are a staple. The dish has been enjoyed for generations and is a popular choice for special occasions and family gatherings.
Ingredients
- 2 tbsp oil
- 4 cloves garlic, finely sliced
- 5 shallots, finely sliced
- 3 cm cinnamon stick
- 1 star anise
- 3 cardamoms
- 3 cloves
- 500 g lamb, sliced into 4 cm cubes
- 1 liter water
- 50 cc evaporated milk
- 1 tomato, chopped
- salt to taste
How to prepare
- Heat a wok with oil and sauté the garlic until golden brown.
- Add the shallots and stir until softened.
- Add the ground and whole spices and continue to sauté until fragrant.
- Add meat, milk, water, tomato, and salt to taste.
- Cook until the meat is tender and the gravy thickens.
- Serve while hot.
Variations
- You can substitute lamb with chicken or beef for a different flavor.
- Add potatoes or carrots to the curry for added texture and flavor.
Cooking Tips & Tricks
To enhance the flavor of the curry, toast the ground spices before adding them to the dish.
- For a richer curry sauce, you can add coconut milk instead of evaporated milk.
- Adjust the amount of dried chilies to suit your spice preference.
Serving Suggestions
Kari Kambing is best served with steamed rice or roti for a complete and satisfying meal.
Cooking Techniques
Sauté the spices until fragrant to release their flavors.
- Simmer the curry on low heat to allow the meat to become tender.
Ingredient Substitutions
If you don't have evaporated milk, you can use coconut milk as a substitute.
- You can use powdered turmeric instead of fresh turmeric.
Make Ahead Tips
Kari Kambing can be made ahead of time and reheated before serving. The flavors will develop even more if left to sit overnight.
Presentation Ideas
Garnish the curry with fresh cilantro leaves and serve in a decorative bowl for an elegant presentation.
Pairing Recommendations
Kari Kambing pairs well with a side of cucumber salad or pickled vegetables to balance out the richness of the curry.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.
Nutrition Information
Calories per serving
Calories: 320 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Fats: 18g per serving
Proteins
Proteins: 25g per serving
Vitamins and minerals
Kari Kambing is rich in iron, vitamin C, and vitamin B12.
Alergens
This recipe contains garlic and shallots, which may be allergens for some individuals.
Summary
Kari Kambing is a nutritious dish that provides a good source of protein and essential vitamins and minerals.
Summary
Kari Kambing is a delicious and aromatic curry dish that is sure to impress your family and friends. With a rich and flavorful sauce and tender pieces of lamb, this dish is a must-try for any curry lover.
How did I get this recipe?
I have a clear memory of the first time I saw this recipe for Kari Kambing. It was many years ago, when I was just a young girl living in a small village in Indonesia. My mother was known for her delicious cooking, and she had a special talent for creating mouthwatering dishes using simple ingredients.
One day, a neighbor came over to our house with a pot of steaming hot Kari Kambing. The aroma that filled the air was intoxicating, and I could hardly wait to take my first bite. The tender chunks of goat meat were simmered in a rich and fragrant curry sauce, with hints of coconut milk and a blend of spices that danced on my tongue.
I watched in awe as my mother and the neighbor chatted and shared cooking tips. The neighbor explained how she had learned to make Kari Kambing from her own grandmother, who had passed down the recipe through generations. My mother listened attentively, taking mental notes and asking questions about the different spices and techniques used in the dish.
After the neighbor left, my mother immediately set to work recreating the Kari Kambing recipe in our own kitchen. She gathered all the necessary ingredients – goat meat, coconut milk, lemongrass, turmeric, galangal, and a special blend of spices that she ground by hand. As the curry simmered on the stove, the whole house was filled with the tantalizing aroma that I had come to love.
I watched as my mother carefully adjusted the flavors, tasting and adding more spices as needed. She explained to me the importance of balancing the sweet, savory, and spicy elements in the dish, and how each ingredient played a crucial role in creating the perfect harmony of flavors.
As I grew older, I began to help my mother in the kitchen, learning the intricacies of Indonesian cooking and mastering the art of making Kari Kambing. I experimented with different variations of the recipe, adding my own twist with unique ingredients and techniques that I picked up along the way.
Over the years, I had the opportunity to travel to different regions of Indonesia, where I had the privilege of learning from local cooks and grandmothers who shared their own traditional recipes with me. I discovered new ways of preparing Kari Kambing, each one with its own unique flavor profile and cooking method.
One of my most memorable experiences was in Bali, where I had the chance to participate in a cooking class led by a Balinese chef. She showed me how to make Kari Kambing using fresh ingredients from the local market, including fragrant Balinese spices like kaffir lime leaves, ginger flower, and Indonesian bay leaves.
The chef explained the importance of using fresh, high-quality ingredients in Indonesian cooking, and how each region had its own unique flavor profiles and cooking techniques. I was inspired by her passion for preserving traditional recipes and techniques, and I realized that cooking was not just about following a recipe, but about honoring the culinary heritage of a culture.
As I continued to refine my skills in the kitchen, I became known among my family and friends for my delicious Kari Kambing. They would often request me to make the dish for special occasions and gatherings, and I took great pride in sharing my love for Indonesian cuisine with others.
Now, as I pass down the recipe for Kari Kambing to my own grandchildren, I am reminded of the rich culinary heritage that has been passed down through generations. I hope that they will continue to cherish and preserve this traditional dish, and that it will bring them as much joy and satisfaction as it has brought me over the years.
The recipe for Kari Kambing will always hold a special place in my heart, as it represents not just a delicious dish, but a connection to my roots and the memories of my mother and the many grandmothers who have inspired me along the way. Cooking is a way of honoring the past, celebrating the present, and creating lasting memories for the future. And for that, I am forever grateful.
Categories
| Dried Chile Pepper Recipes | Evaporated Milk Recipes | Garlic Recipes | Indonesian Meat Dishes | Indonesian Recipes | Lamb Recipes | Shallot Recipes | Tomato Recipes |