Dish

Kari kambing

Lamb Curry

Kari kambing is a curry made with goat, onions, tomatoes, and a blend of spices. The goat is cooked until tender and then mixed with the vegetables and spice mixture. The dish is then simmered until the flavors have melded together. Kari kambing is a healthy and nutritious dish that is high in protein and fiber. It is also low in fat and calories, making it a great option for those who are watching their weight.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Stew

Origins and history

Kari kambing has been a staple in Malaysian cuisine for centuries. It is believed to have originated in the northern region of Malaysia, where goat is a common ingredient. The dish was traditionally served during special occasions, such as weddings and festivals. Today, it is enjoyed throughout Malaysia and around the world.

Dietary considerations

Gluten-free

Variations

There are many variations of kari kambing, with some recipes calling for the addition of coconut milk or tamarind. Vegetables such as potatoes, carrots, and eggplant can also be added to the dish. Some recipes also call for the use of lemongrass or galangal to add depth of flavor.

Presentation and garnishing

Kari kambing is traditionally served in a bowl, garnished with a sprig of fresh cilantro. The dish can also be topped with a dollop of yogurt or a sprinkle of garam masala.

Tips & Tricks

To add extra flavor to the dish, try using homemade goat or vegetable stock instead of water. You can also add a pinch of turmeric or coriander for a little color.