Kurma Kambing Pulau Pinang
Tips Penting :
1. Ini adalah masakan asli Mami Tanjung Peranakan di Pulau Pinang untuk kenduri kendara atau Hari Raya. Kurma mesti pekat membuak ( mesti nampak minyak pecah didalam bahan bahan rempah) dan bukan cair. Cuba dapatkan kesemua bahan bahan tersebut untuk rasa yang jitu.
2. Masakan ini mesti gunakan api sederhana dan selalunya siap didalam masa 1 jam.
3. Tairu atau Tairay (susu masam) boleh diganti dengan yogurt.
4. Mesti perah limau biar ada rasa masam sedikit.
5. Biji gajus penting untuk menaikkan rasa lemak.
1 atau 2 biji bawang besar masukkan bila hampir nak masak supaya manis bawang keluar ke dalam
Bahan bahan
1 kilo Daging Kambing rebus
1 cawan air Kambing rebus
3 biji bawang besar (2 kisar & 1 masukkan sebiji )
1 inci Halia
7 ulas Bawang Putih
3 akar daun Ketumbar
1 biji tomato
3 biji cabai hijau ( 2 kisar & 1 masukkan )
5 sudu besar serbuk kurma
1 sudu besar sebuk ketumbar
1 sudu besar serbuk jintan manis
½ sudu besar serbuk jintan putih
1 sudu the garam masala
4 sekawan (Kayu manis, bunga lawang, bunga chengkih, buah pelaga)
10 biji buah gajus
200 g santan pekat
3 sudu besar tairu atau susu masam atau yogut
1 sudu besar minyak sapi
½ cawan minyak masak
Daun Ketumbar
Daun Pudina
Limau atau Lemon

6. kurma.
Important Tips:
1. This is the Indian Muslim Peranakan dish from Penang for special occasions like kenduri, wedding and Hari Raya. Kurma must be thick and can see the oil breaks together with the spices and onion. Getting all the ingredients needed is important for the right taste of kurma.
2. It must be cook with medium flame and normally aroung 1 hour.
3. Tairu or Tairay ( sour milk from the milk vendor ) can be replaced with yogurt.
4. Must squeeze in some lime or lemon so that a bit of sour taste is there.
5. Cashew is important as to enrich the taste of Kurma
6. 1 or 2 whole onion is put into the dish 5 minutes before off the flame so that the sweetness of the onion mix into the gravy.
Mutton Kurma
Ingredients
1 kilo Lamb meat
1 cup of the lamb stock
3 large onion ( 2 to blend and 1 to put in as a whole )
1 inci ginger
7 cloves garlic
3 coriander root
1 tomato
3 green chili (2 to blend and 1 to put in as whole)
5 table spoon kurma powder
1 table spoon coriander powder
1 table spoon fennel powder
½ table spoon cumin powder
1 tea spoon garam masala
4 Spices (Cinnamon, Star Anise, Cloves, Cardamom)
10 cashew nuts
200 g coconut cream
3 table spoon tairu or yogurt
1 table spoon ghee
½ cup cooking oil
Coriander Leaves
Mint Leaves
Lime or Lemon