Gulai Kambing - Indonesian Lamb Curry

Method4 steps · about 2 hr 30 min

1. 1

   Step 1: Grind the shallot (100 gram), garlic (5 cloves), red chillies, candlenuts (4), ginger (1-inch piece), galangal (0.5-inch piece), coriander (1/2 tablespoon), selected turmeric (1-inch piece) and cumin (1/4 teaspoon) into a smooth paste. Heat the 2 tbsp oil and fry this paste with lemongrass (1), lime leaves, Indonesian bay leaves (2), whole cloves (2), crushed cardamom and cinnamon for about 3 minutes until fragrant.

   Fry prepared lamb-curry paste and aromatics · 3 minUses 100 gram shallot (Indonesian: bawang merah) · 5 cloves garlic (Indonesian: bawang putih) · 5-10 red cayenne chilies (Indonesian: cabe merah keriting) (Note 1) · 4 candlenuts (Indonesian: kemiri) · 1-inch piece ginger · 0.5-inch piece galangal · 1/2 tablespoon coriander (Indonesian: ketumbar) · 1-inch piece fresh turmeric

2. 2

   Step 2: Add the cut lamb (450 g) or chosen mutton and stir to coat until its surface changes colour; it finishes cooking in the long braise.

   Uses fried nine-food paste with whole aromatics · 450 g lamb, cut into bite-size pieces

3. 3

   Step 3: Add coconut milk (200 ml) and seasoning: Add the coconut milk, water (500 ml)/stock, coconut palm sugar (1 tablespoon), salt (1-2 teaspoon), and white pepper (1/2 teaspoon). Stir and bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has reduced by half, about 1 1/2 to 2 hours.

   Simmer lamb curry · 120 minUses surface-cooked meat coated with spice paste · 200 ml coconut milk (½ of the source 400 ml can) · 500 ml water, or chicken stock instead · 1 tablespoon coconut palm sugar (Indonesian: gula Jawa) · 1-2 teaspoon salt, to taste · 1/2 teaspoon ground white pepper

   
4. 4

   Step 4: Turn off the heat and serve the completed tender lamb curry immediately with optional ready steamed white rice.

   Uses tender lamb curry with sauce reduced by half · Ready steamed white rice to serve (optional, quantity unspecified)