Medanese Lamb – Mutton Curry
Origin: Medan, North Sumatra
- 1 kg lamb or lamb leg
- 1 pc cinnamon stick (replace with 1 teaspoon ground cinnamon if not available)
- 2 stem lemon grass, outer leaves discarded, cut in two, bruished
- 2 cm galangale, bruished
- 4 gloves garlic
- 2 pc star anise
- 3 pc seeds cardamoms, bruished
- 1 pc nutmeg, cracked or replace with 1/2 tsp ground nutmeg if not available
- ½ tsp tamarind pulp soak in 3 tbsp water
- 20 pc fresh or dry curry leaves
- 5 pc kaffir-lime leaves, discard the ribs of the leaves
- 250 ml very thick coconut milk
- 1 l thin coconut milk
- 2 tsp salt or to taste
- 2 tsp sugar to taste
- oil to stir-fry the paste
Spice for the paste
- 5 pc large red chillies, de-seeded, chopped
- 8 pc shallots, chopped
- 5 gloves garlic, chopped
- 2 cm fresh ginger
- 4 cm fresh turmeric or 2 tsp ground turmeric
- 1 tbsp coriander or 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground anis
- ½ tsp pepper or 1/4 tsp ground white pepper
Medanese Lamb – Mutton Curry
This is a very popular dish in Medan, the capital city of North Sumatra Province: Kari Kambing. Served usually in many restaurants and street vendors around Medan city.Other than many Indonesian main dishes which usually eaten with rice, this dish commonly served with "Roti Jala/Lacy Pancake".Honestly I am not a big fans of curry dishes, but this one is incredibly delicious 😉
- Cut the mutton into cubes, wash it in running water, drain it. Do not soak in the water (to prevent the strong lamb's odor)
- Prepare all the ingredients for the paste, peel off and cut in smaller pieces if necessary.
- Put all the ingredients for the paste into a blender and blend until smooth. Add a little bit oil if necessary to help the blending process.
- Blend ingredients until smooth.
- Cut the lemon grass into 2 or 3 pieces, crack/break the nutmeg seed & bruish the cardamoms seeds.
- Heat 2 tbsp used oil in a wok or shallow pan. (Don't add oil if already added during a blending process). Stir-fry the paste, lemon grass, kaffir lime leaves & galangal over medium heat until well cooked & fragrant. Stir all the time to prevent burn. (approx. 3 to 5 minutes)
- Until well cooked and fragrant.
- Add the meat and bones (if used) and stir to mix.
- Cook until the meat becomes harder and it's colour turns to white.
- Transfer all to a big saucepan before continue to the next step. Add the cinnamon stick, nutmeg, star anise, cardammoms and cloves.
- Add thin coconut milk and stir to mix.
- Add the tamarind water. stir to mix.
- Cover the pan, cook over low & medium heat (scale 5 of 9) for one hour until the meat is getting tender. Stir occasionally.
- Uncover, add curry leaves & thick coconut milk.
- Adding thick coconut milk.
- Continue to simmer over medium heat for 15 minutes and stirring frequently prevent the coconut milk from separating. Adjust the seasoning, add the salt and sugar to taste if necessary.
- Serve hot with Roti Jala
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