KARE KAMBING/BALINESE LAMB CURRY

KARE KAMBING/BALINESE LAMB CURRY

(in Bali we use goat meat instead, as lamb is not widely available)

Serves: 4 people

Preparation time:40 minutes

 

Ingredients:

1kg of diced lamb (or goat)

1 jar of Bali In A Jar Rendang Paste

4 tbs of vegetable oil

50 ml of “Kara” cocnnut cream

1 litre of water

 

Cooking Method:

  1. Heat up vegetable oil in a deep pot. Add lamb to pot and cook until brown on all sides
  2. Pour a whole jar of Bali In A Jar Rendang Paste into the pot and stir through the meat for 5 minutes or until fragrant.
  3. Add in water – just enough to cover meat – and keep cooking on high  for a further 20 minutes.
  4. Turn stove down to low, add the coconut cream, stir through and leave for around 5 to 10 minutes to thicken.

Serve with steamed rice