NNutriGo
ID
indianutama· 4 servings

Kari Daging Kambing

Lamb Curry

Kari Daging Kambing
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 500g lamb, cut into 2-inch pieces
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes, pureed
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 cup water or lamb stock
  • Salt to taste
  • Fresh cilantro leaves for garnish

Instructions

  1. 1Heat oil in a heavy-bottomed pot over medium heat; add onions and sauté until golden brown.
  2. 2Stir in ginger-garlic paste and cook for 1 minute until fragrant.
  3. 3Add tomato puree, turmeric, chili powder, coriander, cumin, and salt; cook until oil separates.
  4. 4Add lamb pieces, coat well with masala, and sear for 5 minutes.
  5. 5Pour in water or stock, bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes until lamb is tender.
  6. 6Sprinkle garam masala, adjust seasoning, and simmer uncovered for 5 minutes to thicken.
  7. 7Garnish with cilantro and serve hot with rice or naan.

Source: llm-generated