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Kari Kambing Recipe

✦ Our Brilliant Graphic Designer Adan shares one of his favourite recipes for Hari Raya Haji, the Kari Kambing!

Kari Kambing is a popular lamb curry dish that can be found in Malaysia and Indonesia. It has a beautiful mix of flavours and it is one hefty dish to warm the stomach. Imagine how all the spices such as cumin, fennel, lemongrass, coriander, cardamom, cinnamon, cloves, star anise, bay leaves come together to entice your tastebuds. Best served with fragrant white rice or flatbreads. Trust us, you'll be using every last bit of bread to wipe clean your plate of the curry.

Kari Kambing recipe, photo from Canva |  Brilliant-Online


Ingredients for the spice paste:

• 6 shallots

• 4 cloves of garlic

• 2 red chili peppers (adjust to your spice preference)

• 2 inches of fresh ginger

• 2 inches of fresh turmeric (or 1 teaspoon turmeric powder)

• 1 tablespoon coriander seeds

• 1 teaspoon cumin seeds

• 1 teaspoon fennel seeds

• 1 teaspoon black peppercorns

• 2 stalks lemongrass, white part only, thinly sliced

• 4 kaffir lime leaves

Ingredients for the curry:

• 1.5 kg (3.3 lbs) lamb, cut into chunks

• 4 tablespoons vegetable oil

• 2 cinnamon sticks

• 4 cardamom pods

• 4 cloves

• 2 star anise

• 2 bay leaves

• 400 ml (13.5 oz) coconut milk

• 400 ml (13.5 oz) water or lamb stock

• 2 tablespoons kecap manis (sweet soy sauce)

• Salt, to taste

• Sugar, to taste

• Fresh cilantro leaves, for garnish


1. Prepare the spice paste: In a blender or food processor, blend together shallots, garlic, red chili peppers, ginger, turmeric, coriander seeds, cumin seeds, fennel seeds, and black peppercorns until you get a smooth paste.

2. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the spice paste, cinnamon sticks, cardamom pods, cloves, star anise, lemongrass, and kaffir lime leaves. Sauté for a few minutes until fragrant.

3. Add the lamb to the pot and cook until it changes color and starts to brown slightly.

4. Pour in the coconut milk and water (or lamb stock) to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low.

5. Cover the pot and simmer gently for about 2 hours or until the lamb is tender. Stir occasionally and add more water if needed.

6. Once the lamb is tender, season the curry with kecap manis, salt, and sugar to taste. Adjust the seasoning according to your preference.

7. Continue simmering the curry for another 15-20 minutes to allow the flavors to meld together.

8. Remove the pot from the heat and let the curry rest for a few minutes.

9. Serve the Kari Kambing hot with steamed rice. Garnish with fresh cilantro leaves.

When the weather gets cold, there's nothing like a hearty stew with lamb meat to warm you up. Enjoy!

Learn all about the Hari Raya Haji festival here!


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