Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙
Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙

Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙 - Family members warmth and closeness could be obtained in simple ways. 1 of them is cooking and serving meals for the household. As a housewife, certainly you don't would like to miss a meal together proper? Cuisine also can be the essential to a pleased household, quite a few really feel homesick simply because their cooking has been discovered elsewhere.

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Here is how you cook that. Gulai Kambing - Indonesian Lamb Curry. Kambing (mutton) dishes are commonly served during Islamic festivals in Indonesia, especially to celebrate Idul Adha (Eid al-Adha), or the feast of the sacrifice.

Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙 is one of the most favored of recent trending meals on earth. It's simple, it's fast, it tastes delicious. It's appreciated by millions daily. They're nice and they look fantastic. Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙 is something which I've loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have indian style chicken or mutton curry (gulai kambing)😍🐤🐑🍜😙 using 28 ingredients and 5 steps. Here is how you can achieve it.

Ingredients needed to cook Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙:

  1. 600 g Mutton (is older in age) (not all butcher has this)
  2. (or substitute with 800g chicken thighs off bone)
  3. 2 large onions sliced
  4. 3/4 tsp turmeric powder
  5. 2-3 medium tomatoes sliced
  6. 1 lemon stalk, bashed at the bottom part
  7. 2 tsp ginger paste
  8. 2 tsp garlic paste
  9. 1 tsp salt
  10. 1/2 cup yoghurt (or 1/2 can coconut cream milk)
  11. 3 green chillies, chopped finely
  12. 1 inch fresh ginger, cut julienned
  13. 4 kaffir-limes leaves, teared at the edge
  14. 3 tbs oil
  15. 1 tsp Kasuri Methi powder (roasted) (sun-dried fenugreek leaves,
  16. Has a combination between celery&fennel taste bitter-bite)
  17. 250 ml Water
  18. Salt n grinded Black pepper
  19. To make GARAM MASALA:
  20. 1 tsp Coriander seeds
  21. 1 tsp Cumin seeds
  22. 1 tsp Fennel seeds
  23. 1 tsp black mustard seeds
  24. 1 tsp Peppercorns
  25. 4 whole red chillies
  26. Fluffy Jasmine Rice
  27. Garnished: Coriander leaves, to have 1 tbs chopped
  28. 4 big pink potatoes,cut in a big cube.Steam18'.Fry, top spices

Gulai Kambing is a very popular dish, especially in Sumatra and peninsular Malaysia. "Gulai" is a type of sauce from the Minangkabau ethnic group in West Sumatra. Today, gulai is made with all kinds of meat, including squid, crab, prawns, beef, chicken, and all other meats. A most famous and favourite dish of Indian subcontinent. #southindian #indian #nonveg #meatrice #foodlovers #spices #yummy YupimPhy. Pre-pack Curry paste (supermarket), Mutton cube, potatoes, Red onion, Coconut Milk, Boiled eggs (shell off), Water.

Steps to make Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙:

  1. Cook the Jasmine Rice in the Rice Cooker for 17'. Peel the Potatoes, chop roughly into quarter into one eight. Steam in double pan for 18'. Remove, sprinkle on top mixture of 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp thyme, a pinch of cayenne pepper. Mix, then add 1 tbs olive oil. Rub all over the potatoes.
  2. Pan dry roast the Masala ingredients on low heat for 3' till the items are roasted and release flavour. Take it out on a plate, let it cool. Set aside. In the same saucepan add 2 tbs oil, heat add the potatoes and fry until change into golden brown. Remove onto a serving dish, set aside
  3. Transfer the roasted spices into a blender and grind it into a powder. This should give around 6 tbs which is sufficient for 600g Mutton or Chicken. Clean and wash the meat pieces, pat dry..
  4. Slice the onions and tomatoes, whisk the yoghurt. Heat oil in a wok add the onions, stir fry for 1' on medium high. Add the meat pieces, mix well and stir for 1' on medium high. Add the ginger,garlic paste,lemon grass stalk,kaffir-lime leaves, and 1' later add the chopped tomatoes,mix well and fry for 2'.Add the roasted Kasuri methi, salt and grinded black pepper.Now reduce the heat to low and cover & cook on low heat for 15' till the onions are softened. Open the lid and give a stir in between.
  5. Now add 250ml water,give a mix,cover &cook on low heat for around 40' till the meat pieces are tender.Then lower the heat and add the yoghurt (or the coconut cream milk).Mix it well&cook on low heat for around 4'-5' till it is cooked&oil separates.Add water if required.When the meat is tender then turn off the heat, remove and transfer onto a serving bowl.Take off the lemon grass stalk&the kaffir-lime leaves.Garnish on top with coriander herbs.😍To serve with a fluffy steam rice & fried potatoes

Gulai Ayam is a traditional Indonesian dish of chicken cooked in curry-like spicy, rich and succulent yellowish sauce called gulai. It is originally from West Sumatra (Padang). It can be classified as an Indonesian curry. Together with gulai kambing, (goat or mutton gulai), it was the most common and popular variant of gulai. Place lamb in a saucepan of water.

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