Indonesian Lamb Curry – Gulai Kambing
Course: main courses, beef & porkCuisine: IndonesiaDifficulty: MediumServings
2
servingsPrep time
20
minutesCooking time
2
hours20
minutesTotal time
2
hours40
minutesGulai commonly have a thick consistency with yellowish color from the turmeric.
Ingredients
400 g lamb
400 ml coconut milk
400 ml water
1 Tbsp water of tamarind (optional)
1/2 Tbsp palm sugar (optional)
1 Tbsp sweet soy sauce
1 bay leaf
4 lime leaf
3 cm cinnamon
2 cardamom
1/4 tsp coriander
1 lemongrass
4 Tbsp vegetable oil
6 cloves shallot
4 cloves garlic
5 chilis (optional)
3 candlenut
1/4 tsp cumin
1/4 tsp fennel
2 cloves
2 cm turmeric
1 cm ginger
2 tsp salt
1/2 tsp pepper
Steps
- Cut the lamb into pieces and set aside.
Crush all the spice paste ingredients (shallots, garlic, chilis, candlenut, cumin, fennel, cloves, turmeric, ginger, salt, pepper) with mortar and pestle or food processor until smooth (paste texture), set aside.
- Heat the vegetable oil over medium heat in a large pot. Add and sautee the spice paste, together with bayleaf, lime leaf, cinnamon, cardamom pod, coriander, and lemongrass until fragrant for about 3-4 minutes.
- Add the lamb and cook until no longer pink.
Pour the coconut milk, water and tamarind water and bring to a boil.
- Add the palm sugar and the sweet soy sauce
Reduce the heat and simmer for about 1-2 hours or until the lamb is getting tender.
- Serve the lamb curry (gulai kambing) immediately with rice.
