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.