GULAI KAMBING KACANG HIJAU (GOAT CURRY WITH MUNG BEAN)

Goat curry is delicious and full of vitamins. In order for rancidity in goat innards reduced, should be added ginger, bay leaves, orange leaves, galangal, and salt into innards stew and boiled each innards as separate so that the smell isn't blended.

Ingredients:

• 250 grams of mutton, boiled and cut into dice-shaped
• 250 grams ofgoat innards (lung, tripe, intestines) boiled then cuts
• 100 grams of mung bean
• 1 stalk of lemongrass, crushed
• 3 cm of galangal, crushed
• 2 sheets of bay leaves
• 4 cm of cinnamon
• 400 ml of liquid coconut milk (1/2 coconut)
• 600 ml of thick coconut milk (1 coconut)
• 2 tablespoons of cooking oil
• 1 piece of tomato, cuts into 8 part
• Fried onion, at sufficiently

Ground spices:

• 8 pieces of red onion
• 4 cloves of garlic
• 4 cm of turmeric, burn, peel
• 2 1/2 cm of ginger
• 1 cm of kencur (aromatic ginger)
• 3 pieces of candlenut
• 1/2 teaspoons of cumin
• 1/3 piece nutmeg
• 1/2 teaspoons of coriander, roasted
• 1/2 teaspoons of pepper, roasted
• Salt, at sufficiently

How to make Goat Curry:

• Heat oil, saute spices pound, lemongrass, and bay leaves until smell.
• Put the mutton and goat innards, stir.
• Pour liquid coconut milk, cook until boiling.
• Add mung bean and cinnamon, stir and boiled back.
• Pour thick coconut milk, cook until boiling and cooked, lift.
• Pour goat curry with mung bean into the bowl, spread fried onion and slice of tomato. Serve.