Kambing Masak Merah Pakistan ~ Makcik Gah
The recipe of Kambing Masak Merah Pakistan that Makcik Gah taught me turned out marvellous.
The recipe of Kambing Masak Merah Pakistan that Makcik Gah taught me turned out marvellous. However, I knew straight away that it couldn't possibly be the same as the one cooked with Makcik Gah's own hands... :-(
Ingredients
- red shallots15
- garlic6
- ginger1 inch
- fennel1 tsp
- cumin1 tsp
- cinnamon stick1
- cardamom6
- star anise2
- cloves6 cloves
- oil0.3 cup
- kgs lamb, cubed2
- onion, sliced1 large
- ground almond1 tbsp
- cili powder3 tbsp
- beef stock3 cups
- carrot, julienne1
- potatoes, cubed2
- tomato puree3 tbsp
- tomato, cut into 6 wedges1 large
- salt1.5 tsp
- spring onions1 stalk
- chinese celery1 stalk
- green peas0.5 cup
- crispy fried onions1 tbsp
Instructions
- 1.
Heat oil in a pan.
- 2.
Sautee' the sliced onions until it becomes translucent.Put in the mixed spices (rempah campak) till it is fragrant.
- 3.
Put in the lamb & coat it with the sauteed ingredients.Put in the blended ingredients.
- 4.
Sautee for a further 2 minutes.
- 5.
Add the ground almonds & ground chilli powder.Pour in the lamb stock.When it begins to boil, put in the carrots and potatoes.As soon as the carrots & potatoes become tender, put in the tomato puree & cubed tomatoes.Mix well and allow the gravy to simmer for about 5 minutes or until the gravy slightly thickens.When serving, sprinkle with spring onions, chinese celery, green peas & crispy fried onions.