Ingredients
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400 g lamb
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400 ml coconut milk
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400 ml water
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1 Tbsp water of tamarindoptional
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1/2 Tbsp palm sugaroptional
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1 Tbsp sweet soy sauce
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1 bay leaf
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4 lime leaf
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3 cm cinnamon
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2 cardamom
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1/4 tsp coriander
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1 lemongrass
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4 Tbsp vegetable oil
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spice paste
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6 cloves shallot
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4 cloves garlic
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5 chilisoptional
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3 candlenut
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1/4 tsp cumin
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1/4 tsp fennel
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2 cloves
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2 cm turmeric
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1 cm ginger
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2 tsp salt
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1/2 tsp pepper
Directions
Indonesian lamb curry
or sometimes simply called gulai kambing is one of the popular food from Indonesia. This dish usually cooked with lamb innards or the lamb’s bone, but in this recipe i don’t use any of them. There’s many spices that go into this recipe, so if it’s difficult to find the fresh ingredients, you can just substitute with the powder (ground). It takes a little bit time to cook this dish, but the spectacular taste of the spices and the lamb make this recipe worth trying for your special one. Combine this delicious meal with plain or yellow rice.
Steps
|
1
Done
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Cut the lamb into pieces and set aside. |
|
2
Done
|
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. |
|
3
Done
|
Add the lamb and cook until no longer pink. |
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4
Done
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Add the palm sugar and the sweet soy sauce |
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5
Done
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Serve the lamb curry (gulai kambing) immediately with rice. |
