Kambing Hitam Manis

kambing hitam manis

Braised lamb with a sweet & spicy soya sauce

  • 500gm Lamb cube
  • 2 no’s Red onion
  • 10no’s Garlic
  • 3cm Ginger
  • 4no’s Cloves
  • 2no’s Star anise
  • 2no’s Cinnamon stick
  • 5no’s Cardamom
  • 150gm Kurma powder
  • 100gm Curry powder
  • 50gm Chili powder
  • 30gm Dry coconut
  • 4 tablespoon Dark soya sauce
  • 150ml Cooking oil

Method:

  1. Heat the oil in a cooking pot and then add all the spices (cloves, star anise, cardamom, cinnamon stick) and fry until fragrant.
  2. In a food processor blend in the onions, garlic and ginger with a little water, then pour into the hot pot and fry together with the already cooking spices for few minutes.
  3. Add all the spice powder as well as the dried coconut and dark soya sauce, stir for 10-15minutes.
  4. Lastly, add the lamb cubes, let it simmer slowly until the lamb is tender, not forgetting to continuously stir.

Notes:

Kanpei Executive Chef Bob has made a great Malaysian specialty here today that again is very easy for you to make at home. As it is a stew kind of dish there are very few things that can go wrong if you cook it slowly and always continue to stir well. This wonderful lamb dish can be served with any kind of steamed rice or crispy toasted bread.

Happy Cooking!