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Indonesian   -   Kambing Kurma (Mutton Korma) (Sumatra)   adapted from Indonesian Regional Food and Cookery by Sri Owen

  • 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
Directions 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.
Serves 1
Time to Make 0:00

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