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Kari Kambing: Lamb Curry with Potatoes
More recipes: Indonesian recipes · Curry recipes · All Asian recipes
1 Std 20 Mintotal
4servings
600kcal
MalaysianCuisine
Kari Kambing: Lamb Curry with Potatoes
Laura Chen
4
20 Minuten
60 Minuten
600
Malaysian
Main course
Kari Kambing is a rich, spiced lamb curry popular in Malaysia and Indonesia. Tender lamb and potatoes cook in a fragrant sauce of spices and herbs.
Ingredients
- 500 g lamb, cubed
- 3 medium potatoes, cubed
- 2 large onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- 2 green chilies, finely chopped
- 1 can chopped tomatoes (400 g)
- 400 ml (1 2/3 cups) coconut milk
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 bay leaf
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Heat the oil in a large pot and fry the onions, garlic, ginger and chilies over medium heat until soft.
- Add the turmeric, coriander, cumin, cinnamon stick, cloves, cardamom and bay leaf and cook, stirring, for 1-2 minutes until the spices are fragrant.
- Add the lamb and brown it on all sides, about 5 minutes.
- Add the chopped tomatoes and potatoes, stir well and season with salt.
- Pour in the coconut milk and bring to a boil. Lower the heat, cover and simmer for 1 hour, until the meat is tender and the potatoes are soft.
- Garnish with fresh cilantro and serve hot.
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More recipes: Indonesian recipes · Curry recipes · All Asian recipes