Gulai Kambing (Indonesian Lamb Curry)

Serves 12 people.

  • 1 kg lamb meat / lamb innards
  • 5 tbsp vegetable oil
  • 2 cardamom seeds
  • 3 cloves
  • 4 cm long cinnamon
  • 2 cm fresh lengkuas, smashed
  • 2 lemon grass stalks, bruised
  • 3 salam leaves
  • 1 ½ L thin santan and ½ L thick santan from 1 coconut
  • Jeruk purut leaves

Spice paste:

  • 5 red chillies
  • 10 shallots
  • 5 cloves garlic
  • 5 candlenuts
  • 2 cm long fresh ginger
  • 2cm long fresh turmeric
  • 2 tbsp coriander seeds
  • ½ tsp anise
  • 15 peppercorns
  • ½ tsp fennel seeds
  • Salt
  • Palm or brown sugar

Directions:

  1. Trim meat and cut into cubes
  2. heat oil and fry pounded spice-paste until fragrant, add the cardamom seeds, cloves, cinnamon, lengkuas, lemongrass, salam leaf, and jeruk purut leaves
  3. After 1-2 minute, add meat stir until meat stiffens. Add the thin santan. Continue cooking while stirring until meat is tender. If the santan begins to dry out and the meat is not yet tender, add hot water.
  4. Add the thick santan and heat to boiling. Lower the heat and continue cooking until oil comes out of the sauce.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s