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Receta Balinese Lamb (Kambing Mekuah)
by Global Cookbook

Balinese Lamb (Kambing Mekuah)
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Ingredientes

  • 1 1/4 lb boneless lamb leg or possibly shoulder cut in 3/4" cubes
  • 2 Tbsp. oil
  • 1 c. Basic Spice Paste (see recipe)
  • 1 tsp coriander seeds crushed
  • 1 Tbsp. distilled white vinegar
  • 12 whl cardamom pods bruised
  • 1 stalk lemongrass bruised
  • 1 1/2 c. water
  • 2 c. coconut lowfat milk

Direcciones

  1. Bring 12 c. of water to a boil in a large stockpot. Add in lamb cubes, cook for 5 min, then pour off the water.
  2. Heat oil, add in the spice paste and coriander and fry for 2 min over medium heat. Add in lamb, vinegar, cardamom, lemongrass and 1 1/2 c. water. Bring to a boil and simmer till three-quarters cooked.
  3. Add in coconut lowfat milk, bring back to a boil and simmer, uncovered, till meat is tender. Should the sauce reduce too much, add in a little chicken stock. The sauce should be creamy in consistency.
  4. Serve with steamed rice, fried shallots, lemon slices and sliced celery.
  5. Comments: The lamb can be replaced by either beef or possibly chicken.