Friday, April 23, 2010

lamb kuzi

you need;
3 lamb shanks or 8 lamb chops
1 cup evaporated milk

Ingredient A
2-3 tbsp ghee oil (minyak sapi)
2 cans of diced tomatoes
2 tbsp meat curry powder
1 tsp cumin powder (jintan putih)
1 tsp aniseed powder (jintan manis)
2 tsp coriander powder (ketumbar)
2 tbs chilli powder
1 - 2 cups plain water

Ingredient B
fry till crisp and blend
15 small onions (bawang merah)
5 garlic (bawang putih)
3 cm ginger (halia)

Ingredients C
1/2 cup raisins
1 cup cashew nuts
coriander leave

mix ingredient A and B in a large pan (I used electrical pan).

add lamb to the pan, add plain water (1 to 2 cups) and cook on medium flame (130C) for 40 to 60 minutes. Halfway through the cooking process add 1 cup evaporated milk, cashew nuts, raisin, beef cubes, salt and 2 tablespoon brown sugar. cook until lamb tender (40 to 60 minutes). Garnish with coriander leave and serve hot with briyani rice, pita bread, crusty bread, spaghetti, macaroni, mash potato, or anything you like.

Note: adjust ingredient (chilli powder, sugar, milk according to you taste).

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