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Monday, June 21, 2010

How to make GULAI KAMBING

Ingredients

* 5 Pounds Lamb -- Cubed
* 1 Teaspoon Cinnamon
* 2 Medium Bay Leaf
* 1 Teaspoon Lemon Grass
* 2 Cups Beef Broth
* 5 Medium Shallot
* 4 Cloves Garlic
* 6 Large Macadamia Nuts
* 4 Medium Jalapeno
* 1/4 Teaspoon White Pepper
* 1/4 Teaspoon Cayenne
* 2 Teaspoons Ginger
* 1 Teaspoon Galingal
* 1 Teaspoon Turmeric
* 2 Teaspoons Ground Coriander
* 2 Whole Cloves
* 4 Tablespoons Tamarind Water
* 2 Teaspoons Olive Oil
* 1 Teaspoon Salt
* Parsley -- For Garnish

Directions
Place shallots, garlic, nuts, jalapenos, white pepper, cayenne, ginger, galingal, turmeric, coriander, cloves, tamarind, olive oil and salt into a blender. Process to a paste. Transfer to a frying pan and saute for 6 minutes. Add meat and simmer for 2 minutes. Add broth, cinnamon, lemon grass and bay leaves. Simmer for 1 1/2 hours. Remove bay leave and serve over rice, sprinkled with parsley.

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