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 Indonesian - Kambing Kurma (Mutton Korma) (Sumatra)
adapted from Indonesian Regional Food and Cookery by Sri Owen
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Description
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Ingredients
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- 2 Pounds Lamb Or Mutton -- Cubed
- 1 Teaspoon Salt
- 5 Tablespoons Ghee
- 2 Teaspoons Coriander Seed
- 1 Teaspoon Cumin Seed
- 1 Teaspoon Fennel Seed
- 1 Teaspoon Cardamom
- 1/4 Teaspoon Cloves
- 1 Teaspoon Pepper
- 5 Medium Shallots -- Chopped
- 6 Cloves Garlic -- Chopped
- 2 Teaspoons Ginger
- 2 Teaspoons Lemon Grass
- 1/2 Teaspoon Cinnamon
- 2 Medium Bay Leaf
- 2 Cups Beef Stock
- 10 Small New Potatoes -- Cubed
- 8 Tablespoons Yogurt
- Salt And Pepper -- To Taste
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Directions
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Combine coriander, cumin, fennel, cardamom, cloves and pepper. Saute in a dry skillet for 2 minutes. Remove and let cool. Grind in a coffee grinder or mortar and pestle. Sprinkle this mixture over the meat along with the salt. Let marinate for at least 20 minutes up to 1 day. Saute meat in ghee for 5 minutes. Add onion and saute fo 5 minutes. Add garlic, ginger and lemon grass. Saute for 2 minutes. Add cinnamon, bay leaves and stock. Bring to a boil, add potatoes and simmer for 45 minutes. Add yogurt and simmer (Do not Boil) for 20 minutes. Season with salt and pepper and serve over rice.
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Serves
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1
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Time to Make
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0:00
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