Cook the goat curry ala cheff @yuna

Hi .... Steemian especially woman lovers of food and cooking, today I want to share a typical recipe of aceh, curried goat

From what I know curried kambimlng originated from India, and in the first spread by the pedagan entering the ancient aceh until the curry dishes embedded in the hearts of aceh people and start cooking themselves

This is the goat curry ala cheff @ yuna
Main ingredients of Goat Meat Curry a la @yuna
500 g of goat meat
250 ml thick coconut milk
1 pekak / bunga mace
3 cm cinnamon
1 tbsp oil for sauteing
2 cardamom grains
3 grains of cloves
1 tsp salt
1 tomato, thinly sliced

Ground spices
4 cloves garlic
2 cm turmeric
7 pieces of red chili
1 tbsp coriander, roasted
1 cm ginger
6 cloves of red onion
1/2 teaspoon aniseed, roasted

Cooking process
Turn on the stove and place the pot and give a little oil, then wait for the oil really hot.

After the heat, put the smoothed spice at the same time the flowers pekak, cloves, cinnamon and cardamom into the beans

After pan-fried, now enter the goat meat
Stir briefly until the color of the meat turns brownish.

Pour the coconut milk into the stir with the salt and tomatoes and cook while stirring occasionally until coconut milk boils and the meat becomes more mature evenly.

Cook the meat until cooked and the color turns brown and smells fragrant fragrance

Some processes I present with image

Follow me @yuna

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Hai.... Steemian khususnya wanita pecinta makanan dan memasak, hari ini saya ingin bagikan resep masakan khas aceh, kari kambing

Dari yang saya ketahui kari kambimlng berasal dari india, dan di sebarkan dulu oleh para pedagan yang memasuki aceh jaman dahulu hingga masakan kari melekat di hati orang aceh dan mulai memasak sendiri

Inilah kari kambing ala cheff @yuna
Bahan Utama Kari Daging Kambing ala @yuna
500 g daging kambing
250 ml santan kental
1 buah pekak/bunga lawang
3 cm kayumanis
1 sdm minyak untuk menumis
2 butir kapulaga
3 butir cengkih
1 sdt garam
1 buah tomat, iris tipis

Bumbu halus
4 siung bawang putih
2 cm kunyit
7 buah cabai merah
1 sdm ketumbar, sangrai
1 cm jahe
6 siung bawang merah
1/2 sendok teh adas manis, sangrai

Proses memasak
Hidupkan kompor dan letakkan belanga dan berikan sedikit minyak, kemudian tunggu minyak benar-benar panas.

Setelah panas, masukkan bumbu yang dihaluskan sekaligus bunga pekak, cengkih, kayu manis dan kapulaga kedalam belangan

Setelah ditumis, sekarang masukkan daging kambing
Aduk-aduk sebentar hingga warna daging berubah menjadi kecoklatan.

Tuangkan santan kedalam tumisan bersama dengan garam dan tomat dan masak sambil diaduk-aduk sesekali sampai santan mendidih dan daging menjadi lebih matang secara merata.

Masak daging hingga matang dan warnanya berubah kecoklatan dan tercium wanginya harum