Kari Kambing Padang (West Sumatran Mutton Curry)
85% asli · Indonesian (West Sumatran)
A flavorful and slightly spicier variation of Kari Kambing originating from Padang, West Sumatra, known for its robust spice profile and often served with rice and other side dishes.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mutton (lamb or goat)1 kg, bone-in pieces
- Coconut milk500 ml
- Shallots200 g, finely chopped
- Garlic10 cloves, finely chopped
- Ginger4 cm piece, finely chopped
- Turmeric2 cm piece, grated
- Galangal3 cm piece, bruised
- Lemongrass2 stalks, bruised
- Chilies (red)5-10, to taste, blended
- Coriander seeds2 tbsp, toasted and ground
- Cumin seeds1 tbsp, toasted and ground
- Star anise2
- Cloves5
- Cardamom pods3
- Vegetable oil4 tbsp
- Saltto taste
- Black pepperto taste
- Water200 ml
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, ginger, grated turmeric, and blended chilies into a smooth paste.
- 2
Toast and grind coriander and cumin seeds separately.
- 3
Heat vegetable oil in a large pot over medium heat. Add the spice paste, ground coriander, ground cumin, star anise, cloves, and cardamom pods. Sauté until fragrant and the oil separates, about 8-10 minutes.
- 4
Add the mutton pieces and bruised galangal and lemongrass. Stir to coat the meat with the spices. Cook for 5-7 minutes until the meat is browned.
- 5
Pour in the water and bring to a simmer. Cover the pot, reduce heat to low, and cook for 1.5 to 2 hours, or until the mutton is very tender. Stir occasionally.
- 6
Pour in the coconut milk. Stir well and bring to a gentle simmer. Cook uncovered for another 30-40 minutes, allowing the sauce to thicken and the flavors to meld.
- 7
Season with salt and black pepper to taste. Remove whole spices (star anise, cloves, cardamom) and bruised aromatics before serving.
