Recipe : Famous Karee Kameng
Karee Kameng or lamb curry is anohers local favourite, which combine arabic - india and indonesia flavour. Karee Kameng always on the menu at almost every food stall and any occasion,and most likely, always in as oversized pot. Karee Kameng or the lamb curry is generally served with rice or Aceh style roti jala ( net pancake) and pickled cucumber and pineapple condiment. It also goes very well when paired with asam udeung , acehnese shrimp sambal ( chili paste). Now lets make your own lamb curry, Karee Kameng.
Main Ingrediennt :
- 1/2 kg lamb tenderloin ( cut into dice sized piece)
- 1 coconut ( made into 50 ml thick coconut)
Spice Paste :
- 8 shallots
- 4 garlic cloves
- 5 red chillies
- 3 candlenuts
- 2 little finger sized pieces ginger
- 3 little finger sized pieces turmeric
- 1/4 tsp cumin
- 1/4 tsp ground nutmeg
- 1/2 tsp white pepper
- 1 tsp coriander
Note : Grind all spices into a smooth paste by using mortar and pestle / food processor.
Other Spices :
- 5 shallots ( thinly sliced)
- 2 star anises
- 2 cardamom pods
- 2 cloves
- 2 lemongrass stalk ( bruised)
- 1 little finger sized piece cinnamon
- 1 tsp tamarind juice
- 1 handfull curry leaves
How To Make :
- Heat a little cooking oil in a wok. Sautee the spice paste. Add the shallots, star anises, cardamom pods, cloves, cinnamon and lemongrass stalk. Cook it until fragnant.
- Place the lamb pieces in the wok and brown over medium heat. Pour in the coconut milk and tamarind juice. Bring to a boil, stirring occasionally. Add salt to taste.
- Turn down the heat, pour inn the remaining coconut milk. Bring to another boil, stirring occasionaly. Add the chillies.
- When the lamb is almost cooked through, toss in the curry leaves to enhance the aroma and flavor.
