Kari Kambing

Material

500 grams boneless lamb, cut according to taste
5 seeds cloves
5 cm cinnamon
3 stalks greetings Hoya (curry leaves)
1 onion, thinly sliced
2 tablespoons vegetable oil
600 ml water
350 ml coconut milk from 1 coconut
3 tbsp sweet soya Bango

Blend:
7 large red chilies
6 red onions
5 cloves garlic
4 tablespoons cilantro
1 / 4 nutmeg
3 grains of cardamom
1 piece of sensitive
2 tsp salt
1 tablespoon ginger powder
1 tablespoon turmeric powder

How to Make
     * Rinse and goat meat, drain, coat with half the ground spices and let stand for 10 minutes.
     * Heat the vegetable oil, saute onion with seasoning halushingga fragrant. Insert the meat and spice
        marinade, and cook until it changes color.
     * Add cloves, cinnamon, and water, and cook until meat half-soft, put the coconut milk, bay Hoya, and
        soya Bango sweet taste, cook a minute, remove from heat.
     * Serve warm with bread cane