Happy Saturday!
Morning was chilly, 11C only, but now it’s sunny and lovely, yay 🥳 We bought the rocks yesterday for our front yard and they are delivered already. With the nice sunny day, I can see my front yard would be done by Sunday, HOPEFULLY 🥳😍🥳😍 I so can’t wait!
Funny thing was though. Last month when we were still checking which rocks we were gonna get, delivery fee was only $50. However yesterday, it went up to $60. Gas prices went up for the past 2 weeks now. I guess that’s why delivery fee went up as well. Crazy time we are living, hey 😵💫
I have a nice lamb curry recipe to share today. My husband even complimented it as being better than restaurant curry. And I said “Whaaa…..this is the same curry that I normally make. What’s with the compliment. What did you do, hmm??!!” 🤣
3 large red potatoes, cubed
1 kg ground lamb (well 908 g actually, let’s just say 1 kg 😁)
2 eggs, beaten
4 tbsp Italian breadcrumbs
2 tbsp zaatar
1 tbsp chicken bouillon powder
1/2 tbsp garlic powder
1 tsp each ground cumin, ground coriander, onion powder
1/4 tsp each ginger powder and white pepper powder
2 tbsp sunflower oil for frying
1 can of coconut milk
1 can of water (more or less is up to you of how much broth/gravy you’d like to have)
1 small onion
3 garlic
1 tbsp sunflower oil
1/4 c water
2 Indonesian bay leaves
1 cinnamon sticks
1tsp each cloves and cumin
1/4 tsp each turmeric powder and ginger powder
1 tsp ground coriander
2 tsp each onion powder and garlic powder
5 green chilies
4 white cardamom (kapol), crush
3 green cardamom (kapulaga), crush
1 black cardamom, crush
Chicken bouillon powder to taste
Mix ground lamb and spices, mix in eggs. Shape into rounds/balls. Brown in oil for 5 mins, set to side.
Mix water, oil, garlic l, onion in a food processor into a find paste, saute with the rest of the ingredients until fragrant, pour in water and coconut milk.
Once simmering, add in cubed potatoes, cook for 5 mins, then add in lamb meatballs. Season with chicken bouillon powder.
Cook covered for 8-10 mins on medium heat. Then take off lid, lower temperature, cook for another 20 mins, until broth/gravy is oily.
Enjoy with rice!
Kari Daging Giling
Ingredients
- 3 large red potatoes cubed
Bola Daging (Lamb Meatballs)
- 1 kg ground lamb well 908 g actually, let’s just say 1 kg 😁
- 2 eggs beaten
- 4 tbsp Italian breadcrumbs
- 2 tbsp zaatar
- 1 tbsp chicken bouillon powder
- 1/2 tbsp garlic powder
- 1 tsp each ground cumin ground coriander, onion powder
- 1/4 tsp each ginger powder and white pepper powder
- 2 tbsp sunflower oil for frying
- 1 can of coconut milk
- 1 can of water more or less is up to you of how much broth/gravy you’d like to have
- 1 small onion
- 3 garlic
- 1 tbsp sunflower oil
- 1/4 c water
Gravy
- 2 Indonesian bay leaves
- 1 cinnamon sticks
- 1 tsp each cloves and cumin
- 1/4 tsp each turmeric powder and ginger powder
- 1 tsp ground coriander
- 2 tsp each onion powder and garlic powder
- 5 green chilies
- 4 white cardamom kapol, crush
- 3 green cardamom kapulaga, crush
- 1 black cardamom crush
- Chicken bouillon powder to taste
Instructions
- Mix ground lamb and spices, mix in eggs. Shape into rounds/balls. Brown in oil for 5 mins, set to side.
- Mix water, oil, garlic l, onion in a food processor into a find paste, saute with the rest of the ingredients until fragrant, pour in water and coconut milk.
- Once simmering, add in cubed potatoes, cook for 5 mins, then add in lamb meatballs. Season with chicken bouillon powder.
- Cook covered for 8-10 mins on medium heat. Then take off lid, lower temperature, cook for another 20 mins, until broth/gravy is oily.
- Enjoy with rice!
