Recipe Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit (Kari Kambing India dengan Kentang dan Nangka Muda)

mutton vindaloo curry recipe lamn goat shank sour curryMutton Vindaloo Curry Recipe. Vindaloo is an spicy Indian curry, originally from Goa or Goan people.Vindaloo got a very rich flavour, hot, sweet, sour and spicy.  The tangy flavour on mutton vindaloo curry comes from the addition of vinegar and also ppureed tomato. Authentic vindaloo usually didn’t got much chili or cayenne pepper on it, that’s made the curry mildly hot and spicy. Instead of mutton (lamb or goat), vindaloo curry usually made if chicken, fish, prawn ot even eggplant or tofu for a vegan version.

recipe mutton vindaloo curry indian style goat lamb curry with tomato potato jackfruit gulai kambing kari acehVindaloo  derived from the Portuguese dish called carne de vinha d’alhos or braised meat  (usually pork), with wine and garlic. In India, people adjust the dish with palm vinegar instead of  red wine and add  chillies on the curry broth, alongside other spices and then called it Vindaloo. Vindaloo used to called vindalho or vindallo too.

resep kari kambing india vindaloo gulai nangka kentang sour curry lamb goat mutton shankGulai kambing or kari kambing is the Indonesia names for mutton curry. Previously, i made my Gulai Kepala Kambing or Goat Head Curry, the basic spice paste ingredients is the same with Indonesian Beef Rendang and also Kalio (Indonesian Thick Beef  Curry) but the broth in kalio is thicker due to the longer cooking process than gulai and once the cooking process is continued until the coconut broth caramelized then it’s become rendang.  The difference beetween Indonesian kari kambing mutton curry with Indian vindaloo curry is lots and lots of cayenne chilli pepper on the kari kambing spice paste. In Indian mutton vindaloo the sourness comes from the tomato puree and vinegar, while in the kari or gulai kambing we used asam gelugur or asam kandis Garcinia xanthochymus fruit instead.

recipe vindaloo curry mutton lamb goat shank goan potato curry recipeVindaloo curry has gained popularity outside of India, where it is almost served on every Indian restaurant menus around the world. Vindaloo curry spiciness and hotness usually refers to the people;s preference in that courtry. In the wester country, vindaloo curry usually using chicken or pork with less chili or cayenne pepper, while here in Indonesia, we prefer it’s kicking spicy and hot with goat or lamb meat.

resep gulai kambing nangka muda kentang kari aceh india vindaloo curry goan mutton lamb shank coconut milk chiliMutton vindaloo curry usually contain cubed potato or whole baby potato on it.  maybe it’s related to the name “aloo” which means potato in Hindi or Indian languanges. I also add some cubed unripe jackfruit or nangka muda, which is a common accompanion for meat curry here in Indonesia. In contrast, originally vindaloo curry do not include potatoes on it.

mutton vindaloo curry Goan indian lamb goat shank leg curry spicy potato jackfruin gulai kaki kambing

vindaloo curry recipe mutton lamb goat shank spicy coconut milk curry potato jackfruit kari kambing india aceh nangka kentangIndonesian style vindaloo curry maybe more similiar with bangladeshi tindaloo curry and phall because it’s contain more chilies. These two kind of vindaloo is considered too hot and spicy for western people, you know; asian can beat the heat of the chilies or cayenne pepepr but not with peppercorn, while the westerd do the opposite. So, you’ll find a mild vindaloo curry in Indian restaurant unless you ask for more spiciness and hotness by special reques tpriorly dinner.

Indian mutton vindaloo curry goat lamb shank fall off bone sweet sour curry tomato potato kari kaki kambing

lamb vindaloo curry recipe sweet sour curry goat mutton shank potato

Making homemade mutton vindaloo curry is so easy, first you should choose your favourite cut of lamb or goat. If you prefer more gamey, choose goat and lamb for less gamey flavour. All part of the mutton can be use for making vindaloo curry, the meat, the bone, even the internal organs, but i prefer the shank for my vindaloo curry. I personally considered myself as a goat person, while my sister prefer it’s less gamey, so i use two lamb shank and two goat shank. The size  of lamb shank is much more bigger than the goat shank, so you should remove the goat shank first from the broth because it’s smaler and made it more faster to tenderize than the lerger lamb shank.

recipe mutton vindaloo curry lamb goat shank potato sour coconut curry tomato gulai kambing khas india acehIndian Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit Recipe:

Ingredients:

  • 4 mutton shank (i’m using 2 lamb shank and 2 goat shank)
  • a pinch of saffron, i’m quite generouse with this pricey spice
  • 1 stems curry leaves
  • 2 kaffir lime leaves, deveined
  • 1 can tomato, pureed
  • 2 tbsp palm vinegar
  • 1 lemongrass, bruised
  • 2 cups coconut milk
  • 4 cups water
  • 1 large ripe tomato, diced
  • 2 tbsp vegetable oil
  • 2 large potato, cubed
  • 300 gr unripe jackfruit, cubed

Vindaloo Curry Spice Paste (Bumbu Gulai Kambing):

How To Make Vindaloo Mutton Curry with Goat and Lamb Shank:

    • Heat up the oil, saute the vindaloo curry spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.

    step by step making beef rendang daging sapi cara membuat rendang

    • Pour about  1/2 cup coconut milk, add lemongrass, kaffir lime leaves, bay leaves and turmeric leaves, let the vindaloo curry  boil and slightly evaporated

    step by step cara membuat rendang daging sapi

    • Continue stirring the mixture until the oil is separated or driven off from the mixture

    beef rendang recipe step by step recipe photos

    • Add the lamb and goat shank, saffron, canned tomato puree, vinegar, potato an jackfruit
    • Pour the remaining coconut milk and water, bring to boil
    • Simmer  and continue to stir it gently until the  broth is thicken.
    • You may see  the oil is driven out from the sauce after cooked for 2 hours, remove the goat shank first once it tender and continue to cook it about 30 minutes to one hour until the lerger size lamb shank is tender too
    • Discard the lemongrass, bay leaves and kaffir lime leaves.
    • Serve the Indoan mutton vindaloo curry  with potato and jackfruit with steaming hot rice

 

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Resep Gulai Ikan Batak, Ikan Semah, Ikan Sapan or Mahseer Fish (Indonesian Fish Curry)

resep gulai ikan coconut curry fish

Resep Gulai Ikan, Indonesian Spicy Fish Coconut Curry

Gulai ikan derived from the word gulai as coconut curry and ikan as fish in Bahasa Indonesia. Gulai is originated in Sumatra Island, Indonesia and it’s an adaptation of Indian curry influence. Gulai is  is often described as an Indonesian type of curry. Gulai ikan is a popular dish across all Indonesian archipelago, Every province got their signature, basically from the species of fish they have got on supply. The gulai broth commonly have a thick consistency with yellowish color because of the addition of turmeric. Gulai broth ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel seed, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients. The other popular popular gulai in Palembang, South Sumatra is  Gulai Tempoyak or Fish Curry with Fermented Durian Paste. Other meat types gulai is Gulai Kambing (Lamb or Goat Curry) and  Beef Gulai, Kalio (Dry Beef Gulai) or Malbi Ayam ( Sweet Chicken Curry/Gulai).

resep gulai ikan batak curry fish

Resep Gulai Ikan, Resepi Ikan Empurau, Ikan Sapan, Ikan Kelah Masak Lemak Cili Api

Resep gulai ikan or fish curry recipe contains a lot of spices, that’s why i use my Homemade Garam Masala Spice Mixture that contains black & white peppercorns, cloves, cinnamon, black & white cumin seeds, white & green cardamom pods, caraway, corriander, star anise, long peppercorns, nutmeg, fennel seeds, dried bird eye chilies, fenugreek seeds. Making fish gulai is a little bit tricky, remember that you should put the fish AFTER the  coconut curry broth is throughly cooked and you should keep stirring the coconut milk mixture before it’s got boiled. This tricks could prevent the coconut milk separated from the pice and the fish got overcooked. To make a pleasant tangy sensation on fish gulai, you can use lome juice, asam kandis or asam gelugur.

resep gulai ikan padang batak medan

Indonesian Fish Curry Recipe, Resep Kari Ikan Bersantan

I’m using  a ikan semah or ikan batak for making this gulai ikan. This fish had a plenty names around the world, Ikan Kelah or Ikan Empurau (Malaysia), Mahseer Fish (India). Even in Indonesia, we”ve got several name for this fish from the genera Tor, Neolissochilus, and Naziritor in the family Cyprinidae (carps). This fish known as Ikan semah (South Sumatra), Ikan Sapan (Borneo), Ikan dewa/Ikan Kancra Bodas/Ikan Kencara (West Java), Ikan Tambra/ Tombro (Central Java). In bataknese descent (North Sumatra),  we used to called this fish as ikan batak, ihan or dekke curong (Toba), or dekke jurung-jurung (Mandailing).  This fish is rather expensive  and considering as delicacy because they got a firm, succulent and sweet flesh because they are eating not only protein like other smaller fish, crustaceans, insects,and frogs, but also the ripe wild fruits that fall from trees overhead the river. Mahseers  or empurau fish dwelling both rivers and lakes, ascending to rapid streams with rocky bottoms for breeding. They are commercially important game fish, as well as highly esteemed food fish. Mahseer or empurau fetch high market price, and are potential candidate species for aquaculture. I’ve read the article about empurau fish crazy price, empurau or mahseer fish tagged 780 US$ for a kilo in Singapore. Fortunately, this empurau fish or ikan semah was sold by a local fishherman in hometown Muara Dua, South Sumatra, for about 12 US$ for a bundle of two empurau fish weighed at 1,3 kilos. This fish is still twiching their mouth and operculum to suck up the water, but when i took it to the water and apply some water pump, unfotunately it’s too weak for them to survive. I guess i’m not that lucky to have this pricey fish in my pond.

ikan batak ikan semah ikan empurau ikan kelah mahseer fish

Mahseer Fish, Ikan Empurau, Ikan Kelah, Ikan Sapan

ikan semah ikan batak deke jurung jurung ikan kancra tombro curong

Ikan Semah, Ikan Batak, Dekke Jurung-Jurung, Ihan, Ikan Kancra, Ikan Dewa, Ikan Tambra, Ikan Tombro,

There’s a several mith about this fish in Batak descent people, once you spotted the seller of ihan batak or dekke jurrung-jurung, you can’t bargain  it no matter how pricey is that fish offerred. This ikan batak is a part of batakness wedding tradition, the female bride family (parboru) bring this fish to the male bride family (paranak) as a symbol of honour, hope and prosperousity. Similiar to Gulai Terubuk or Sayur Besan (Spicy Sugar Cane Blossom or Fiji Asparagus Curry) on Betawi descent people.  This ikan batak is being Arsik Ikan khas Batak or Spiced Fish with Torch Ginger and Andaliman (Indonesian Szechuan Peppercorn). This fish even got sacred in some area, This fish called Ikan Gariang on Sungai Janiah, lubuak Larangang  (name of the river), West Sumatra,  Ikan Kancra Bodas/Ikan Dewa on Cibulan Pond, West Java. All of this fish is protected and resticted to catch and to consume by a local hukum adat or cultural law.

ikan semah, ikan empurau, mahseer fish, ikan batak

Close-up of Ikan Semah, Ikan Empurau, Ikan Sapan, Ikan Kelah

Resep Gulai Ikan or Fish Curry Recipe:

Ingredients:

  • 1 (about 700 gr) ikan batak or ikan semah, mahseer fish (you can replace with ikan mas/grass carp fish or ikan mujair/tilapia)
  • 2 kaffir lime leaves (daun jeruk purut), deveined
  • 2 lemongrass (sereh), bruised
  • 2 cups coconut milk (santan)
  • 2 piece of asam gelulur (you can replace with 2 tbsp lemon juice)
  • 3 cups water (air)
  • 1 tomato (tomat), diced
  • 2 tbsp vegetable oil
  • 1 torch ginger blosom (bunga kecombrang,rias, honje, asam cekala), halved
  • salt  and pepper to taste
  • a pinch of sugar (gula)*optional

Resep Bumbu Gulai or Fish Curry Spice Paste Recipe:

  • 12 shallots (bawang merah)
  • 6 cloves garlic (bawang putih)
  • 6 cayenne pepper (cabe merah)
  • 6 or more bird eye chilli (cabe rawit)
  • 1 tsp HOMEMADE GARAM MASALA SPICE MIXTURE (bubuk kari)
  • 4 cm ginger (jahe)
  • 3 cm galagal (lengkuas)
  • 4 cm turmeric (kunyit)
  • 4 candlenuts (kemiri)

Instruction:

  • Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge when it throughly cooked.
  • Add lemongrass, kaffir lime leaves, torch ginger blosom, asam gelugur, tomato . Stir another minutes.
  • Pour the coconut oil and water, bring to boil.
  • Reduce the heat and cook until the coconut milk is throughly cook, keep stirring
  • Add the fish and simmer unti the fish is cooked, keep gently pouring the curry broth over and over again to the fish to make it properly cooked anf the spice is properly penetrated to the fish flesh.

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Smoked Lamb Rack with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce

smoked lamb recipe smoked lamb rack chop porcini mushroom crusted

Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce

Smoked Lamb Rack or lamb chop with porcini mushrooms crusted is an easy recipe with a fancy restaurant looking dish. The porcini mushooms crusted within the smoked lamb rack or lamb chop made an earthy and pungent mushrooms fragrance along with the smoky flavour. I guess no one could  regret this, even for a non-lamb person.  As a lamb person, i love to cook and also eat lamb all the way. Roasted, grilled, stewed and you name it. Luckily,when i checked to my fellow friends blog, she made a smoked lamb leg with rosemarry rubs, wow it’s sound great since any gamey meat is suits with smoking technique. It’s a kinda shame on me, since i’m a huge fans of lamb and never  even thought to smoked it before. Ever since i’m made my homemade smoked salmon, homemade smoked beef and homemade tea smoked goose, i’ve always craving for homemade smoking without smokers house, just using a simple old crockpot.

dried porcini mushrooms recipe

Dried porcini mushrooms for making porcini mushrooms powder

Porcini mushrooms powder crusted lamb rack or lamb chop is a popular in western style cuisine, especially in France, Italy and Spain, the producent of porcini mushrooms. Actually porcini mushrooms powder is not only great for crusted, but also for stuffing like my Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder StuffingPorcini mushrooms (Boletus Edulis ) is an edible mushroom with a very potent mushrooms aroma. The dried porcini mushrooms is considered as delicacy and fancy gourmet ingredient. Powdered dried porcini is good for sauce flavouring, rubs and make an intense mushroom aromas in pasta, pie filling etc. Btw, this is my first ebay ingrident that succesfully shipped from Italy. Porcini mushrooms is quite pricey, it s only 20 grams and cost me about 20 USD for shipped that to Indonesia, well the 6 USD of it for international shipping cost. When i first toasted the mushrooms, the kitchen is smells so good with a very deep and earthy aromas . I guess the mushrooms worth for the price when i processed that info powder, preety damn good ingredient!!!. First trial of my new kitchen ingredient is to make a crusted layer on smoked lamb chop.

porcini crusted lamb chop smoked lamb porcini powder

Porcini Mushrooms Crusted Smoked Lamb Chop

Homemade Smoking Lamb Rack or Lamb Chop is actually so easy. Just like my homemade tea smoked salmon, tea smoked lamb rack needed prior lamb rack surface drying out  to make a pellicle first. The Pellicle layer is needed to mantain and keep the juice inside the meat and not dripping out during the smoking process. After slighly curing the lamb chop with powdered porcini and cajun seasoning, the lamb chop patted dry with clean paper towel and laid in front of fan or air conditioner for about 20 minutes to dried out the surface. You can made this happed by put the cured lamb uncovered in the fridge overnight prior to smoking. Usually i use rice as a homemade smoked agent, but since my grandmas is concern on “wasting” for smoking agent, she ask me to use my leftover dried corn from feeding the goose for my Confit d’Oie/Goose Confit. The dried  corn works well as smoking agent. Beside changing the smoking agent, today i try to smoked the lamb leg in a very low flame to infused the smoke flavour to the lamb chop even better. After that, i dragged the smoked lamb chop in a powdered porcini mushroom then pan fried it to make a crusted porcini mushroom layer.

homemade smoked lamb rack lamb chop smoking  with porcini mushroom powder recipe

Smoked lamb with porcini mushroom crusted: great flavour combination!

Saffron infused polenta is a great pairing for this tea smoked lamb rack. The basic recpe for making saffron polenta is so simple, you  need to follow the package instruction adn add the saffron in the cooking process. For enrich the dish  flavour, i add  tangy and refreshing burst of cherry tomato concase with a little touch of cayenne or chili pepper. It’s all easy, fancy and heavently lamb recipe!

Porcini Mushrooms Crusted Lamb Chop Recipe:

Ingredient:

  • 2 @125 gr lamb chop
  • 1 tbsp porcini mushrooms powder
  • smoked seasalt and black peppercorn to taste
  • 1 tbsp olive oil for pan frying
Porcini mushrooms powder recipe porcini crusted

Powdered porcini mushrooms

Smoked  lamb recipe:

  • a handfull of uncooked dried corn (you can use rice)
  • cinnamon, break into small pieces
  • star anise, break into smal pieces
  • 1 tbsp szechuan peppercorn
  • 1 tbsp sugar

Homemade Smoked Lamb Curing Recipe:

  • 1/2 tsp ground tea smoked salt
  • 1 tbsp porcini mushroom powder
  • 1/2 tsp grounded white  peppercorn
  • 1/2 tsp cajun seasoning powder (i use Mc.Cormic)

Instruction:

How to Make Smoked  Lamb Chop:

  • Apply all curing ingredient to the lamb chop, put in the fridge, cure for about 12 hours, flip it over every 2 hours.
  • Pat dry the lamb chop, some people like to gently washed it with slow running water, but i prefer not to do it
  • Put the lamb hop into a metal rack.
  • Set your fan or air conditioner into the higest and expose the lamb cop directly to the winds for about 10 minutee until the surface had a perfect dried pellicle layer.
Cured lamb chop dried pellicle sufface smoking lamb

Cured lamb chop with dried pellicle surface: ready for smoking !

  • Flip it once and expose it with the winds another 10 minutes.
  • Wrap the lamb chop with alumuniun foil and  freezer and let it rest to half frozen*optional
  • Meanwhile, scatter the smoking angent in the bottom of the pot
  • Set your stove to the highest flame until the smoke released  from the pot, set it into the lowest flame
  • Put a porcelain bowl/cup that filled with ice cube( this is to needed to lower the temperature a lil bit) then put in in the center of the pot
  • Take a wire rack ( i lost mine, so i use a clean glass ashtray) then stage it above the frozen cup and close it with the glass cover.
smoked lamb chop recipe without smokers

Just pretend that i use wire rack for make a smoked lamb……

  • Let the lamb smoked for about 10 minutes, it depends on the thickness of your lamb chop

How To Make Porcini Mushroom Crusted Smoked Lamb Chop”

  • Mix the porcini mushrooms powder with smoked sea salt and black peppercorn
  • Rub that mixture evenly to the smoked lamb chop
  • Meanwhile, heat up the olive oil in the stainless steel pan
  • pan fried the the smoked lamb until the surface had a nice golden brown porcini mushrooms crusted
  • Served with *Saffron Infused Polenta and Spicy Tomato Concase

Saffron Infused Polenta Recipe

  • Put 1/2 cup polenta and 2 cup chicken stock in a heavy bottom sauce pan, bring to boil
  • Season with salt, pepper and a pich of saffron
  • Add 2 tbsp heavy cream, simmer and continue stirring until the polent is throughly cooked and had a thick consistency

Garnish:

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Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing

pistachio crusted lamb chop lamb rach with spinach feta stuffed lamb

Pistachio Crusted Lamb Chop with Spinach and Feta Cheese Stuffing

Pistachio nut crusted lamb rack with spinach and cheese sfuffing ??? I’ve beed told you that i’m a lamb person, never missed a week without it. I really love lamb rack, especially from the young sheep.. Luckily i had this 3 months old baby lamb rack directly from the farmer. This is really small lamb rack, the weight is just about 250 grams. The farmer give me the rack unthreated, then i’ve got the idea to frenched the lamb rack,but not really french style since i discard any to esposed the loin. I save the trimmed lamb part to make another dishes, you can make Lamb Biryani Rice (Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef with it.

feta stuffed lamb rack with pistachio crusted recipe lamb chop

Lamb Rack with Pistachio Crusted, Spinach and Feta Cheese Stuffing

Pistachio Crusted lamb Rack and Stuffed with Spinach and Feta Cheese doesn’t tentelizing your taste buds just by reading the dish tittle??? come on, everybody love pistachio nuts, feta cheese and spinach, then i thought why didn’t put it into one festive meals.  Succesfully with Pistachio Crusted Black Seabass Fish Fillet ala Dentist Chef,   i’ve been craving for more pistachio crusted dish. Roasting baby lamb cuts is a little bit tricky, i’ve been told that baby lamb rack is more easily throughly cooked due to high water content with low fat content. Sounds healtier, but this make the baby lamb rack easily dry out. Thats why i choose to seared it first before roasting.

stuffed lamb chop stuff lamb loin recipe

Pistachio Crusted Lamb Rack, Stuffed with Spinach and Feta Cheese

Spinach and feta cheesed stuffed lamb rack is preety easy recipe to do at your own home, you can even ask your butcher to butterfly the bone-in lamb loin, but if you can replace the lamb rack with veal rack or beef rack too.  The pistachio nuts crusted for lamb rack is made a great yellowish green layer  for presentation. You can experiment with any kind of nuts available nearby your place actually; peanuts, almond,wallnut, etc.

INGREDIENT :

pistachio for lamb crusted ingredient

Chopped pistachio and panco breadcrumb for crusted layer

Pistachio Crusted Coating Lamb Rack Recipe:

  • 75 gr pistachio, coarsly chopped
  • 50 gr rough panko bread crumb
  • olive oil spray
  • salt and pepper to taste
  • 1 tbsp all purpose fluor + 1 egg yolk, mixed well, for lamb rack coating glue

Lamb Rack Marinade Recipe:

  • 1/4 tsp dried rosemarry
  • 1/4 tsp thyme
  • 1 cardamon husk, finely chopped
  • 1/4 tsp dried green peppercorn
  • seasalt to taste
  • 1 tbsp olive oil

Lamb Rackg StuffingRecipe:

  • 100 gr horenzo/ japanese spinach, blached, drained, finely chopped
  • 30 gr feta cheese, crumbled

Pistachio Crusted Lamb Rack with Spinach and Feta Cheese Recipe :

  • 1/2  frenched lamb rack (4 ribs lamb rack, less than that used to called lamb chop)
  • 1 tbsp melted butter, for searing
  • 1 tbsp olive oil, for searing
  • sea salt & coarse black pepper to taste

INSTRUCTION:

  • Trim off the thick layer surround the frenched lamb rack, Carefully expose the lamb loin
  • Rub all marinade ingredient, marinade for about 2 hours in the fridge,
  • Preheat oven to 200 degreed celcius
  • Pat dry the lamb rack, carefully buterfly the lamb tenderloin.
  • Applied the spinach and the feta cheese  in the middle of buterflied lamb loin
spinach stuffed lamb loin recipe stuffing fetah cheese lamb rack.

Stuffed the lamb loin with the spinach and the feta cheese

  • Gently fold the lamb tenderloin, make sure all stuffing are sealed with the tenderloin
  • Tide the stuffed lamb rack with butcher twine

lamb rack recipe pistachio crusted spinach stuffirng feta cheese

  • Meanwhile, heat up the olive oil and butter into sizzling hot
  • Sear the lamb rack all over to sealed the juice and fixed the lamb stuffing

roast lamb rack with spinach and feta cheese stuffing lamb loin

  • Discard the butcher twine and pat dry a lil bit
  • Smear the coating glue in the seared lamb rack( not the exposed bone)
  • Dip the lamb rack into the pistachio mixture
  • Spray evenly the pistachio crusted layer with good quality olive oil, put carrot between the lamb rack bone to prevent it curled out
pistachio crusted lamb rack loin recipe hoe to roast lamb young

The lamb rack is ready to oven!

  • Put into the oven and let it roasted for about 10 minutes, it depends on your lamb rack size
  • Take out from the oven then carefully cut the lamb rack in the middle
  • Served with ROASTED PEPPER SAUCE*, BALSAMIC VINEGAR REDUCTION, CURRIED RED KIDNEY BEAN and Grilled Japanese Eggplant
roasted pepper sauce recipe

Roasted pepper sauce are great for any lamb dishes!

*Roasted Pepper Sauce Recipe:

  • 1 yellow bell pepper, cut in half, discard the seed
  • 1/2  onion
  • 2 cloves garlic
  • 1 tbsp oil
  • ½ tsp dried thyme
  • 2 tbsp white wine

How to make roasted pepper sauce :

  • Put the onion, garlic and the onion in the roasting pan, season with salt and pepper and drizzle with olive oil
  • Roast until the bell pepper skin is perfectly blakened
  • Take out from the oven and put the roasted bell pepper in the freezer to losen the skin
  • Pell off the skin and put the bell pepper, onion, garlic, thyme and white wine in the food processor.
  • Procees the mixture into a smooth sauce, you can add more white wine if the sauce is too thick
  • You can put it into sauce pan and bring it to boil, but i prefer not to doing this
  • Keep warm until serve

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  4. Resep Lamb Chop: Pan Grilled,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che
  5. Resep Pistachio Nuts Crusted Black Seabass Fish Fillet ala Dentist Chef
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Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)

resep sate kambing bumbu kacang szechuan lamb skewer peanut satay indonesia

Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ SAH-tay), or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

szechuan peppercorn lamb skewer resep sate kambing

Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish.  It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, and Thailand, as well as in the Netherlands, as Indonesia is a former Dutch colony.

szechuan chili peppercorn sauce  barbeque seasoning

Basic Szechuan Chili Seasoning !

Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary arts have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, shashlik from Caucasus, chuanr from China, and sosatie from South Africa.

Sate Madura , originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe’s main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or “javanese sugar” in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments.

Instead of soy sauce and peanut sauce as a regular marinade for indonesian satay, i fusioned the lamb skewer with the szechuan style seasoning. Lamb meat got a relatively strong gamey flavour, szechuan peppercorn in the marinade get rid the unpleasant aromas. insstead, the numbing sensation when you eat the szechuan peppercorn giving some refreshing burst of flavour within the dish.

Ingredient :

Lamb Skewer with Indonesian Szechuan Peppercorn/ Andaliman  :

  • 20 bamboo skewer, submerge in water for about 2 hours, drained
  • 200 gr lamb tenderloin, cubed 2 cm
  • 1  onion, cubed 3 cm

Szechuan  peppercorn lamb marinade seasoning:

  • 1 tsp andaliman/ indonesian szechuan peppercorn
  • 8 cloves garlic
  • 3 cm ginger
  • 1/2 tbsp chilli/cayenne pepper flakes
  • 1/2 tsp black peppercorn
  • 1 tsp salt
  • 1 tbsp olive oil

szechuan style lamb skewer seasoning

grilled lamb loin tenderloin recipe how to cook lamb loin

The Marinade had a very strong aromas!

Satay Sauce(Peanut Sauce)/Bumbu Sate:

  • 2 tbsp vegetable oil
  • 100 gr peanuts, fried until done, drained
  • 6 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 tsp dry shrimp paste (terasi)
  • 6 red chilli, chopped
  • 1 tbsp brown sugar
  • 1 tsp tamarind paste
  • 1 tbsp dark soy sauce
  • 2 cup water
  • salt n pepper to taste
Raw Chili Sambal:

  • 1 tbsp chopped green bird eye chili
  • 1 tbsp chopped red bird eye chil
  • 4 tbsp chopped shallot/onion
  • 1 tsp chopped garlic
  • 1 tbsp kaffir lime juice
  • 3 tbsp coconut oil
  • salt, pepper and sugar to taste

Instruction :

How to make grilled lamb skewer:

  • Blend all Szechuan  peppercorn lamb seasoning into fine paste, set aside.
  • Mixed lamb loin and szechuan  peppercorn lamb seasoning, set aside and marinated about 1 hour in fridge.
  • Put the szechuan seasoned lamb and cubed onion  in bamboo or metal skewers.
  • Grilled until done within about 2 minutes each side, dipending on your cubed lamb thickness. make sure it’s well done to prevent salmonellosis

resep sate kambing bumbu kacang madura enak mudah szechuan lamb skewer step by stepsate kambing resep cara membuat saus kacang madura

Smells the goodness !

How to make Indonesian peanut satay :

  • Heat up the vegetable oil, saute shallot, garlic, chilli and dry shrip paste until slighly browned.
  • Process peanut and the sauteed ingredient into a  paste( don’t over do this, a little peanut chunck is taste great)
  • Heat up the peanut paste in a heavy bottom sauce pan, bring to boil
  • Reduce the heat and simmer until thicken.

How to make Raw Chili Sambal :

  • Mixed all ingredient in a glass bowl.
  • Served in room temperature.

Tips:

  1. When you use bamboo skewer, soaked it first in water about 15 minutes to prevent it’s burned up when grilling.
  2. Keep the cooked lamb on warmer or wrap in alumunium foil to keep it warm, you don’t wanna eat it cold.
  3. Add oil in the marinade mixture instead on the grilling pan or grilling net.
  4. Don’t flip over the lamb skewer when it uncooked or evenly, it will stick on the grilling net. The cooked meat won’t stick on grilling net

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Goat Head Curry/ Gulai Kepala Kambing ala Dentist Chef

Resep Gulai Kepala Kambing

resep gulai kambing kepala kambing goat head curry

Goat Mutton Head Curry (Gulai Kepala Kambing)

Can you believe the fact that goat meat is the most common meat that eaten by 63 percent world’s population ???? i’m a kind of person that doub  it. Goat meat is a staple of Africa, Asia and South/Central America, and a delicacy in a few European cuisines.The cuisines best known for their use of goat include Middle Eastern, North African, Indian, Pakistani, Mexican, and Caribbean.Cabrito or baby goat, is the typical food of Monterrey, Nuevo León, Mexico.Goat has a reputation for strong, gamey flavor, but can be mild depending on how it is raised and prepared.Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef;therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.

resep kari kambing gulai kepala kambing mutton curry goat curry recipe indian

Recipe Goat Mutto Head Curry (Gulai Kari Kepala Kambing)

Goat Head Curry Recipe or Mutton Curry, Indonesian Gulai Kepala Kambing. Goat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi. In India, the rice dish Lamb or Mutton Biryani Recipe uses goat meat as a primary ingredient to produce a rich taste. “Curry goat” is a common traditional Indo-Caribbean dish. In West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a Khashi, a castrated goat with a meat that has richer taste and a milder, less gamy flavor. Cabrito, a specialty especially common in Latin cuisines such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. Southern Italian and Greek cuisines are also both known for serving roast goat in celebration of Easter;goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).

goat head resep kepala kambing

Goat Head (Kepala Kambing) for Spicy Curry

Whole goat head / Kepala kambing

When i did my weekly groceries, i saw this unusual threat (in my kitchen), my first though is my friend’s quotes “out of your comfort zone’. Ok this is tempting; Goat Head peole !. I ask the butcher to peel of the skin off and she doing that so quickly and skillfully, even compares to a professional surgeon. First of all, don’t judge the nasty looking bits GOAT/MUTTON HEAD straigh away when you had never give it a try. I had eaten goat head in thin coconut curry called tongseng kepala kambing and it quite tasty actually. My favourite parts  is the goat tongue, it’s slighly diffrent with beef tongue. But when you actually buy the mutton head for the first time, what you gonna do with it ??? Spicy curry if course !

kepala kambing rebus goat head boiled curryresep kepala kambing olahan gulai tongseng kepala kambing enak resep daging kambing

Boiled goat/ mutton head

My grandma ain’t to eat the goat/mutton head meat instead of preboiled and deboned it first. She insist to did that to make sure that the gamey aromas is get rid away from the goat head meat and it’s more plateable too. So i removed the eye and preboiled it with so many herbs and spice: curry leaves, green cardamon, kaffir lime leaves, lemongrass, ginger, you name it ! Boiled it until half done and deboned it and like peel of the tongue, cut it out and it’s ready to cook.

resep olahan daging kambing kepala kambingmutton head curry recipe goat lamb curry

Deboned preboiled goat head

Resep Gulai Kepala Kambing (Goat Head Curry Recipe:)

Ingredients:

  • Goat head, preboiled with spice and herbs, drained, deboned and cleaned the nasty part (i save the brain for my next project)
  • a pinch of saffron, i’m quite generouse with this pricey spice
  • 2 stems curry leaves
  • 2 kaffir lime leaves, deveined
  • 4 lemongrass, bruised
  • 1 cup coconut milk
  • 1 cup water
  • 1 tomato, sliced
  • 2 tbsp vegetable oil

Spice Paste (Bumbu Gulai Kambing):

How To Make Goat Head Mutton Curry:

  • Heat up the oil, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.
  • Add lemongrass, kaffir lime leaves, curry leaves and the goat head meat. Stir another minute.
  • Pour the coconut oil and water, bring to boil and simmer until the curry broth is thicken.
  • Add the tomatoes in the last minutes of cooking
  • Serve with steaming hot rice

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