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ENG version
BM version
Ingredients
1 kg Lamb chunk
1 can F&N Evaporated Creamer
4 cups Water
2 sticks Whole cinnamon
12 nos Cardamom seeds
3 tbsp Cooking oil
3 tbsp Massaman curry paste
2 nos Medium sized potatoes, cubed
3 tbsp Whole raw cashew nuts
1 can F&N Evaporated Filled Milk
2 tbsp Fish sauce
2 tbsp Palm sugar
2 nos Onion, quartered
3 tbsp Roasted cashew nuts, chopped roughly
Methods
- Marinate the lamb with F&N Evaporated Creamer and chill for 2 hours
- Boil the lamb in water with 1 cinnamon stick and 6 cardamom seeds, for 1 hour on low flame until tender
- Heat oil in a pan and sear the balance of the cinnamon stick and cardamom
- Sauté in the massaman curry paste until it splits from oil
- Put in the boiled lamb and its liquid. Then, add potatoes and raw cashews. Boil till cooked through
- Pour in the F&N Evaporated Filled Milk
- Season with fish sauce and palm sugar. Lastly, add the onions and soften it for 1 minute
- Sprinkle the roasted cashew nuts before serving.
Bahan-bahan
1kg Daging kambing, dipotong sebesar ½ inci
1 tin Krimer Sejat F&N
4 cawan Air
2 batang Kulit kayu manis
12 biji Buah pelaga
3 sb Minyak masak
3 sb Pes kari massaman
2 biji Kentang, dipotong empat
3 sb Kacang gajus
1 tin Susu Isian Sejat F&N
2 sb Sos ikan
2 sb Gula melaka
2 biji Bawang besar, dipotong 4
3 sb Kacang gajus, digoreng dan dicincang kasar
Cara Penyediaan
- Perapkan daging kambing dengan Krimer Sejat F&N dan sejukkan untuk 2 jam. Kemudian toskan
- Rebuskan kambing di dalam air dengan kulit kayu manis dan buah pelaga selama satu jam atau sehingga empuk
- Panaskan minyak masak di dalam periuk dan pijarkan kulit kayu manis dan buah pelaga
- Tumiskan pes kari massaman sehingga pecah minyak
- Masukkan kambing serta air rebusannya. Kemudian, masukkan kentang dan kacang gajus. Didih sehingga kentang empuk
- Tuangkan Susu Isian Sejat F&N
- Perasakan dengan sos ikan dan gula melaka. Akhir sekali, masukkan bawang dan masak selama 1 minit
- Taburkan kacang gajus goreng sebelum dihidangkan.
1 year ago