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Guleh Kambling Recipe
|Fresh ginger piece||2 Inch, peeled and chopped (Green Variety)|
|Garlic||2 Clove (10 gm), crushed|
|Green chilies||5 , chopped|
|Ground lemon grass/Finely grated lemon rind||1 Teaspoon|
|Laos powder/Finely grated lemon rind||1⁄2 Teaspoon|
|Ground almonds||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||7 Tablespoon|
|Onions||2 Medium, chopped|
|Boneless lamb leg||2 1⁄2 Pound, cubed|
|Tomatoes||8 Ounce, blanched, peeled and chopped|
|Coconut milk||1 1⁄4 Cup (20 tbs)|
|Onion||1 Small, sliced|
|Cloves||6 , lightly crushed|
|Crushed coriander seeds||1 Tablespoon|
|Crushed cumin||1 Teaspoon|
Serving size: Complete recipe
Calories 4183 Calories from Fat 2380
% Daily Value*
Total Fat 272 g418.8%
Saturated Fat 111.5 g557.6%
Trans Fat 0 g
Cholesterol 971.4 mg
Sodium 4735.9 mg197.3%
Total Carbohydrates 106 g35.4%
Dietary Fiber 30.1 g120.5%
Sugars 42.7 g
Protein 343 g685.8%
Vitamin A 51.1% Vitamin C 349.6%
Calcium 40.8% Iron 102%
*Based on a 2000 Calorie diet
Add more water if necessary.
Heat 50ml./2 fl.oz.(1/4 cup) of the oil in a large saucepan.
When it is hot, add the chopped onions and fry, stirring occasionally, until they are golden brown.
Add the spice paste and fry for 5 minutes, stirring frequently.
Add the lamb cubes and fry for 15 to 20 minutes, or until they have completely lost their pinkness and are thoroughly coated with the spice mixture.
Stir in the tomatoes and cook for 1 minute.
Add the milk and bring to the boil.
Reduce the heat to low, cover and simmer the curry for 1 hour, or until the meat is cooked through and tender and the gravy is thick.
Meanwhile, heat the remaining oil in a small frying-pan.
When it is hot, add the sliced onion and spices and fry, stirring frequently, until the onion is golden brown.
Ten minutes before the end of the cooking time, stir the onion and spice mixture into the lamb.
Transfer the mixture to a warmed serving dish and serve at once.