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Gulai Kambing (Spiced Lamb)

 

60

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

1

hrs

Trans-fat Free, Low Sodium
 

Ingredients

1 ¾ pounds lamb
fresh
2 each onions
3 each thai bird's eye chili peppers
*
1 x ginger
fresh, 3/4" knob
*
1 x lemongrass
root, 1/2"
*
1 each lemongrass
stem
*
2 each garlic cloves
8 each macadamia nuts
*
2 each tomatoes
ripe
cup vegetable oil
½ teaspoon cardamom seeds
ground
½ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon fennel bulb
powder
*
1 each cinnamon sticks
2"
*
4 each cloves, whole
*
1 x salt
to taste
*
1 x black pepper
to taste
*
4 cups coconut milk

Directions

Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass.

Crush the garlic and grind the macadamia nuts.

Skin the tomatoes and cut the flesh into small dice.

Heat the oil in a large pan, add the onion, chiles and garlic and sauté until the onion becomes translucent.

Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper.

Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes.

Serve immediately with steamed rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 73482% of calories from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 41g 205%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 122mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 55g
Vitamin A 7% Vitamin C 17%
Calcium 6% Iron 41%
* based on a 2,000 calorie diet How is this calculated?

 

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