VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Indonesian Vegan Lamb Curry for a Kinder Eid al-Adha   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
1 kilogram package vegan lamb
1 liter coconut milk
Fried onion
Cooking oil
1 glass water

Spices:
2 pieces ginger, crushed
2 pieces galangal, crushed
2 stalks lemongrass, crushed
3 bay leaves
3 lime leaves
Palm sugar to taste
Salt to taste

Spices to blend:
1 tablespoon coriander seeds
1 teaspoon peppercorns
¼ nutmeg
5 cloves
2 sticks cinnamon
1 teaspoon cumin
2 cardamom seeds
2 pieces turmeric
2 pieces kencur
6 candlenuts
6 shallots
4 cloves garlic
1. Put all the spices to be blended in a blender, then blend it together.
Add some water, just a little bit to make the blending process run smoothly.
2. Add some cooking oil in the pan, not too much, turn on the heat, and let it heat up for a while.
3. Once the oil becomes hot, put the blended spices and all the spices in the pan. Stir well and let it cook until they become fragrant and dry.
4. Then, put in the vegan lamb.
5. Put in some water, stir to let the spices marinate.
6. Add salt and palm sugar to taste.
7. Put on the cover lid, to let vegan lamb absorb the spices.
8. Let it boil and stir it slowly once a while.
9. Once it is boiled, put in slowly the coconut milk, then stir slowly.
10. Wait a while until it is boiled again, then turn off the heat.
11. Put the cooked vegan lamb and its broth in a bowl, then sprinkle the fried onion on top.
12. Ready to be served.


 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ