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Home Dish Braised Gulai Kambing or Lamb Masala aka Teresa 😍🐑🍅🍜🥗😙

Braised Gulai Kambing or Lamb Masala aka Teresa 😍🐑🍅🍜🥗😙

Name: How to cook Braised Gulai Kambing or Lamb Masala aka Teresa 😍🐑🍅🍜🥗😙 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 persons
Cuisine: Us

Introduce

Chef :

Braised Gulai Kambing or Lamb Masala aka Teresa 😍🐑🍅🍜🥗😙

A friend of mine kept saying that his wife has cooked a delicious Goat dish. Well I remembered that in my childhood my mum occasionally has cooked this type of curry in her own creativity after tasting the Goat curry which she had bought from a small restaurant in Payakumbuh, West Sumatra in a far city where I lived. From the chef point of view, the chef has cooked 🐐 the Goat meat, which was a tough meat and so the cooking must be in a simmering point, a long slow cooking for hours & hours long (adviceable to bought a young goat animal for a shorter time of cooking & for a better taste). But here in NZ where I live the butcher don't sell the goat, lucky to buy the Mutton (which is an old sheep). This is my own version to use Lamb meat, which cooking time is much quicker to cook and is delicious to eat with the Steam Jasmine Rice or Basmati Rice & accompaniment with a Savoury Fried Potatoes,cook on the stove. Happy Cooking 😋🍜🍗

Ingredient

Food ration :

6 persons

600 g

minced Mutton or Lamb. If its meat, cut into square pieces

large onions sliced

3/4 tsp

turmeric powder

medium yellow (or red) tomatoes sliced roughly

Lemon grass stalk, bashed at the bottom part

2 tsp

ginger paste

Star Anice spice (or Bunga Lawang)

2 tsp

garlic paste

1 tsp

salt

1/2 cup

Greek Yoghurt (or 1/2 can Coconut Cream milk)

1 inch

fresh ginger, cut julienne

kaffir-limes leaves, teared at the edge

1 cup

Rice Bran oil

1 tsp

Kasuri Methi leaves (or sun-dried fenugreek leaves) which

250 ml

Water

1 tsp

Coriander seeds

1 tsp

Cumin seeds

1 tsp

Fennel seeds

1 tsp

black Mustard seeds

1 tsp

Black Peppercorns

whole fresh Green chilis, deseeded, chopped

whole Cardamom

big potatoes,cut in chunk size.Steam18'. Coat in spices

Cooking instructions

* Step 1

Cook the Jasmine Rice in the Rice Cooker for 17'. Peel the Potatoes, chop roughly into quarter then into one eight. Steam in double pan for 18'. Remove, sprinkle on top mixture of 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp thyme, a pinch of cayenne pepper. Mix, then add 1 tbs olive oil. Rub all over the potatoes to coat. Set aside.

* Step 2

Pan dry roast the Masala ingredients on low heat for 3' till the items are roasted and release flavour. Take it out on a plate, let it cool. Set aside. In the same saucepan add 1 cup Rice Bran oil, heat then add the potatoes and fry until change into golden brown. Remove. Put into serving dish, cover with a towell to keep warm. Set aside

* Step 3

Transfer the roasted spices into a blender and grind it into a powder. This should give around 6 tbs which is sufficient for 600g mince Lamb or Chicken pieces. Clean and wash the meat pieces, pat dry.

* Step 4

Slice the onions finely, chop the tomatoes roughly, Heat oil in a wok add the onions, stir fry for 3' then add garlic, ginger, Cardamom, Green chilis & the meat, salt black pepper, mix well all together and cook for 3'. Then add the Lemon grass stalk, kaffir-lime leaves the Kasuri methi (see image) and continue to stir fry for further 4'. Now reduce the heat to low,put on the lid & cook on low heat for 3' till the meat are a little bit softened.Open the lid and give a stir.

* Step 5

Now add 250ml water,give a mix, add the Yoghurt (or the Coconut cream milk).Mix it well&cook on low heat for around 5' till it is cooked&oil separates.Add water if required, taste the season. When the meat is tender then turn off the heat, remove and transfer onto a serving deep dish. Take off the lemon grass stalk&the kaffir-lime leaves.Garnish on top with coriander herbs.😍To serve with a fluffy steam rice & with a side dish the savoury fried potatoes