Hey There, Monday 😊
How’s going, beautiful people. Did you have a nice weekend? We went to see Minecraft. It was pretty enjoyable. So I don’t know what the bad critics are saying 😁 I hope there will be a sequel in fact 😁
It’s been lovely and warm the past week, temperature will slightly dropping again this week, but it won’t be the crazy freezing below zero, hopefully 😊 I can’t wait to move my plants outside.
I have a nice lamb curry recipe today, that for once, not needing coconut milk in the dish and it’s rich already 😊
I served mine on a bed of multigrain rice btw, hence the rice is purplish 😀
3 salam leaves
3 cloves
3 kaffir lime leaves
2 lemongrass
1 stick cinnamon
2.5 tbsp dark brown sugar
1/2 tsp ground coriander
1/4 tsp each turmeric powder, ginger powder, galangal powder
1/8 tsp each kencur powder (lesser galangal/lesser ginger) and white pepper powder
1/4-1/2 tsp cayenne powder
1 nutmeg, grate
1 thumb tamarind
1 medium red onion
4 garlic
3 green cardamom
1 black cardamom
3 candlenut
2 tbsp water
1 tbsp chicken bouillon powder
1 tsp salt
1 tsp MSG, if using
1 kg boneless, leg lamb (either already seasoned or not. I grabbed rosemary and garlic seasoned leg lamb), slice into bite size
500 ml water
In a food processor, turn onion, garlic, candlenut, cardamom, and water, into fine paste
Dump paste into a pot, with the rest of the ingredients, pour in water
Cook covered on low-medium heat, stirring occasionally, until broth is lessen (30 mins)
Uncover, add in another 500 ml water, continue cooking, covered, for another 30 mins
Uncover again, pour in another 500 ml, continue cooking until gravy is thickening, lamb is tender
Serve with rice!
Masak Banten
Ingredients
Spices
- 3 salam leaves
- 3 cloves
- 3 kaffir lime leaves
- 2 lemongrass
- 1 stick cinnamon
- 2.5 tbsp dark brown sugar
- 1/2 tsp ground coriander
- 1/4 tsp each turmeric powder ginger powder, galangal powder
- 1/8 tsp each kencur powder lesser galangal/lesser ginger and white pepper powder
- 1/4-1/2 tsp cayenne powder
- 1 nutmeg grate
- 1 thumb tamarind
Paste
- 1 medium red onion
- 4 garlic
- 3 green cardamom
- 1 black cardamom
- 3 candlenut
- 2 tbsp water
Flavoring and Main
- 1 tbsp chicken bouillon powder
- 1 tsp salt
- 1 tsp MSG if using
- 1 kg boneless leg lamb (either already seasoned or not. I grabbed rosemary and garlic seasoned leg lamb), slice into bite size
- 500 ml water
Instructions
- In a food processor, turn onion, garlic, candlenut, cardamom, and water, into fine paste
- Dump paste into a pot, with the rest of the ingredients, pour in water
- Cook covered on low-medium heat, stirring occasionally, until broth is lessen (30 mins)
- Uncover, add in another 500 ml water, continue cooking, covered, for another 30 mins
- Uncover again, pour in another 500 ml, continue cooking until gravy is thickening, lamb is tender
