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ARTICLES > FOOD & DRINK


SWAG RECIPE - KARI KAMBING CURRY

Tags:   Skills,   Cooking

By Stefan Hogan   -  November 04, 2014



SWAG has had the pleasure to experience a taste of the new menu just launched at the Rickshaw, the Corinthia Palace Hotel and Spa's popular Far Eastern restaurant. To mark the occasion, Chef Stefan Hogan shared with SWAG his delicious recipe for Kari Kambing, a traditional Indonesian recipe for a classic rich curry of of mutton meat cooked in a herbed and spiced coconut milk base.

 

Knowing that the general preference in Malta is for mild curries, Chef Hogan ensured to share a medium spicy recipe: however one can vary the ingredients to make it spicier - and the restaurant offers other, spicier dishes to suit even the most experimental palates. Try out this recipe and let us know your thoughts.

 

Mutton Curry – Kari Kambing

 

Ingredients

 

Vegetable oil, 2 tblsp


Mutton, 1 kg – cut into cubes


Fresh tomatoes, 4 – cut into chunks


Chicken stock, 400 ml


Cinnamon stick, 1 pc


Cardamom pods, 6 (bruised)


Coconut milk, 350 ml


Tamarind puree, 2 tsp

 

 

For the Paste

 

Coriander seeds, 2 tsp


Cumin seeds, 1 tsp


Fennel seeds, 1 tsp


Cloves, 5 pc


Black peppercorns, ½ tsp


Onion, 1 – cubed

 

Cashew nuts, handful


Ginger, 40 gr


Garlic cloves, 1 large


Red chili, 1 pc


Green chili, 1 pc


Some water (to get the paste going)


Turmeric, ½ tsp


Nutmeg ¼ tsp

 

 

Method

 

First make the spice paste by placing the coriander seeds, cumin seeds, fennel seeds, cloves and peppercorns in a small non-stick pan over low heat, shaking the pan occasionally, cook for a few minutes or until they release their essential oils and are aromatic. Transfer to a food processor and pulse until smooth. Finally add the onion, cashew nuts, ginger, garlic, chilli, water, turmeric and nutmeg. Puree to a fine paste.

 

Heat a pan and add the spice paste, low to medium heat to get the flavours going, be careful to keep stirring we don’t want it to catch and burn. When it has turned a light brown throw in the mutton cubes and increase the heat to get the meat nicely browned. Now add the tomato chunks, stock, cinnamon stick and the bruised cardamom pods, now cover and turn the heat down, low and slow, keep an eye on it stirring occasionally (use a spatula to make sure you are moving the goodies that settle at the bottom of the pan). Cook for about one hour, now for the final step.

 

Stir in the coconut milk and simmer gently for another one hour, we’re nearly there now, stir occasionally to ensure even cooking. Check meat consistency just when you feel it is about ready add the tamarind paste, check seasoning and serve with rice and naan bread to mop up the juices.



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