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Easy Recipe to Make Gulai Kambing (Indonesian Lamb Curry)

This dish stems from the eastern part of the island of Java. The braised meat is masked in a sticky, lively curry that's equivalent parts spicy and sweet. There are lots of kinds of gulai and dishes differ extensively.  If you spoke with some folks and written a dish that's very simple for house cooks. If you have actually prepared curry in the past, you'll discover it's fairly comparable.
Gulai is a kind of food consisting of rich, spicy and succulent curry-like sauce typically discovered in Indonesia and Malaysia. The cornerstones may bepoultry, beef, mutton, different sort of offals, fish and seafoods, as well as veggies such as cassava leafs and unripe jackfruit. The gulai sauces typically have a thick consistency with yellow-colored color since of the addition of ground turmeric.

Cuisine: Indonesian
Prep time:  30 mins
Cook time:  2 hours
Total time:  2 hours 30 mins
Serves: 4

450 gram lamb, cut into bite size pieces
2 tablespoon oil
2 cloves (Indonesian: cengkeh).
1 lemongrass, bruised and knotted.
1 cardamom sheathing (Indonesian: kapulaga).
1 cm cinnamon stick (Indonesian: kayu manis).
1 liter thin coconut milk (Indonesian: santan cair).
2 kaffir lime leaves (Indonesian: daun jeruk).
2 bay leaves (Indonesian: daun salam).

Grind the following into spice paste:
7 shallots (Indonesian: bawang merah).
5 cloves garlic (Indonesian: bawang putih).
1 inch fresh ginger (Indonesian: jahe).
1 inch fresh turmeric (Indonesian: kunyit).
1 cm fresh galangal (Indonesian: lengkuas).
1/2 tablespoon coriander seeds (Indonesian:
5 red chilies (Indonesian: cabe merah keriting).
4 candlenuts (Indonesian: kemiri).
biji ketumbar).
1/4 teaspoon cumin seeds (Indonesian: biji jinten).
1 tablespoon palm sugar (Indonesian: gula Jawa).
2 teaspoon salt.
1/2 teaspoon ground white pepper.

1. Put all the components for the paste in a mixer or food mill with 4 tablespoon of coconut milk, and mix up until smooth.
2. Transfer this paste into a huge pan, heat and give the boil, then stir continually for 4 to 5 minutes.
3. Include the meat cubes, and stir these till all the cubes are well covered with the paste and the meat has actually altered colour.
4. Extra the lemon yard, kaffir lime or bay leaves, sugar and warm water, stir and cover the pan.
5. Simmer for 20 minutes.
6. Get rid of the pan cover and extra the remains of the coconut milk.
7. Bring the contents back to the boil and simmer for 45 minutes, stirring commonly.
8. Taste, and extra more salt if required.
9. Secure the lemon lawn and the kaffir lime or bay leaves prior to serving the stew hot with plain boiled rice.

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