Spicy Lamb Curry (Kari Daging Kambing Pedas)
80% asli · South Asian influenced Southeast Asian
A flavorful and spicy variation of Kari Daging, featuring tender lamb and a robust spice blend with a noticeable kick, reflecting influences from South Asian curry traditions adapted in Southeast Asia.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Lamb shoulder, cubed800 g
- Onions, sliced2 large
- Tomatoes, chopped400 g
- Garlic, minced4 cloves
- Ginger, grated2 cm
- Green chilies, slit2-3
- Coconut milk400 ml
- Coriander powder2 tbsp
- Cumin powder1 tbsp
- Turmeric powder1 tsp
- Garam masala1 tsp
- Red chili powder1-2 tsp (or to taste)
- Vegetable oil3 tbsp
- Saltto taste
- Wateras needed
- Fresh mint leavesfor garnish
Langkah
- 1
Sear the lamb: Heat oil in a heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches. Remove and set aside.
- 2
Sauté aromatics: Add sliced onions to the pot and cook until softened and lightly golden. Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 3
Add tomatoes and spices: Stir in chopped tomatoes and cook until they break down. Add coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
- 4
Simmer the curry: Return the lamb to the pot. Add coconut milk and enough water to almost cover the lamb. Add slit green chilies. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the lamb is tender.
- 5
Season: Season with salt to taste. If the curry is too thick, add a little more water. If too thin, simmer uncovered for a few more minutes.
- 6
Serve: Garnish with fresh mint leaves and serve hot.
