Kari Kambing Tradisional (Traditional Mutton Curry)
Hidangan tradisional · Indonesian
A rich and aromatic traditional Indonesian mutton curry, slow-cooked to tender perfection with a complex blend of spices and coconut milk.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mutton (lamb or goat)1 kg, cut into 2-inch pieces
- Coconut milk400 ml
- Lemongrass2 stalks, bruised
- Galangal2 cm piece, bruised
- Kaffir lime leaves4 leaves
- Turmeric powder1 tbsp
- Coriander powder2 tbsp
- Cumin powder1 tbsp
- Chili powder1 tbsp (or to taste)
- Shallots150 g, finely chopped
- Garlic8 cloves, finely chopped
- Ginger3 cm piece, finely chopped
- Candlenuts5, pounded (or macadamia nuts)
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water200 ml
Langkah
- 1
Prepare the spice paste: Blend or pound shallots, garlic, ginger, and candlenuts into a smooth paste.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the spice paste, turmeric powder, coriander powder, cumin powder, and chili powder. Sauté until fragrant and the oil separates, about 5-7 minutes.
- 3
Add the mutton pieces to the pot and stir to coat them evenly with the spice mixture. Cook for about 5 minutes until the meat is lightly browned.
- 4
Add bruised lemongrass, galangal, and kaffir lime leaves. Stir well.
- 5
Pour in the water and bring to a simmer. Cover the pot, reduce heat to low, and let it cook for 1.5 to 2 hours, or until the mutton is tender. Stir occasionally and add more water if needed.
- 6
Pour in the coconut milk. Stir well and bring the curry back to a gentle simmer. Cook for another 20-30 minutes, uncovered, allowing the sauce to thicken.
- 7
Season with salt and black pepper to taste. Remove lemongrass, galangal, and kaffir lime leaves before serving.
