Sunday, August 7, 2011

Kambing Masak Merah Pakistan ~ Makcik Gah


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 to blend:~
  • 15 red shallots
  • 6 garlic
  • 1 inch ginger
Mixed Spices (Rempah Campak):~
  • 1 tsp fennel
  • 1 tsp cumin
  • 1 cinnamon stick
  • 6 cardamom
  • 2 star anise
  • 6 cloves
Other Ingredients:~
  • 1/4 cup oil
  • 2 kgs lamb, cubed
  • 1 large onion, sliced
  • 1 tbsp ground almond
  • 3 tbsp cili powder
  • 3 cups beef stock
  • 1 carrot, julienne
  • 2 potatoes, cubed
  • 3 tbsp tomato puree
  • 1 large tomato, cut into 6 wedges
  • 1 1/2 tsp salt
Condiments:~
  • 1 stalk spring onions
  • 1 stalk chinese celery
  • 1/2 cup green peas
  • 1 tbsp crispy fried onions

~Method~
  1. Heat oil in a pan.
  2. Sautee' the sliced onions until it becomes translucent.
  3. Put in the mixed spices (rempah campak) till it is fragrant.
  4. Put in the lamb & coat it with the sauteed ingredients.
  5. Put in the blended ingredients. Sautee for a further 2 minutes.
  6. Add the ground almonds & ground chilli powder.
  7. Pour in the lamb stock.
  8. When it begins to boil, put in the carrots and potatoes.
  9. As soon as the carrots & potatoes become tender, put in the tomato puree & cubed tomatoes.
  10. Mix well and allow the gravy to simmer for about 5 minutes or until the gravy slightly thickens.
  11. When serving, sprinkle with spring onions, chinese celery, green peas & crispy fried onions.
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