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Gulai Kambing – Indonesian Lamb Curry Recipe

Gulai Kambing – Indonesian Lamb Curry.

Kambing (mutton) dishes are commonly served during Islamic festivals in Indonesia, especially to celebrate Idul Adha (Eid al-Adha), or the feast of the sacrifice.

One of the most popular Indonesian kambing dishes is probably gulai kambing, or lamb curry. This is a coconut-based curry dish with a long list of spices. The meat will be super soft and tender, and the umami-rich sauce goes perfectly with steamed white rice.

If rice is not your cup of tea, you can always serve it with your choice of flatbread. Naan or pita would go nicely with the curry.

Ingredients for gulai kambing (Indonesian lamb curry): lamb, coconut milk, lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), cloves, cardamom, cinnamon, shallot, garlic, red chilies, candlenuts, ginger, galangal, coriander, turmeric, cumin, coconut palm sugar, salt, and white pepper.

Ingredients for gulai kambing (Indonesian lamb curry): lamb, coconut milk, lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), cloves, cardamom, cinnamon, shallot, garlic, red chilies, candlenuts, ginger, galangal, coriander, turmeric, cumin, coconut palm sugar, salt, and white pepper.

Ingredients for Indonesian lamb curry

1. Lamb (or mutton)

Mutton is what we commonly use in Indonesia when making gulai kambing.

I use lamb since most grocery stores in the United States carry lamb, and only some specialty markets sell mutton. If you can procure mutton, feel free to replace the lamb with mutton.

2. Coconut milk

Almost all Indonesian curry recipes will need coconut milk, and this lamb curry is no exception.

I use canned coconut milk, which is thicker compared to boxed coconut milk in the US. If you live in Asia, like Indonesia or Malaysia, your boxed coconut milk should have the same thickness as US canned coconut milk.

3. Spices

Like any other Indonesian curries, this dish needs a lot of spices, which make it super delicious.

For the fresh spices, we need shallot, garlic, red chilies, ginger, galangal, lemongrass, kaffir lime leaves.

For the dry spices, we need daun salam (Indonesian bay leaves), cardamom, cinnamon, candlenuts, turmeric, coriander, cumin, coconut palm sugar, salt, and ground white pepper.

(1) Prepare spice paste. (2) Sauté spice paste, lemongrass, kaffir lime leaves, Indonesian bay leaves, cloves, cardamom, and cinnamon. (3) Add lamb. (4) Addcoconut milk, water/chicken stock, coconut palm sugar, salt, and pepper.

(1) Prepare spice paste. (2) Sauté spice paste, lemongrass, kaffir lime leaves, Indonesian bay leaves, cloves, cardamom, and cinnamon. (3) Add lamb. (4) Addcoconut milk, water/chicken stock, coconut palm sugar, salt, and pepper.

Cooking Indonesian gulai kambing

1. Prepare spice paste

Use a food processor or a mortar and pestle to grind shallot, garlic, red chilies, candlenuts, ginger, galangal, coriander, turmeric, and cumin into a spice paste.

2. Fry spice paste

Heat cooking oil in a pot and sauté spice paste, lemongrass, kaffir lime leaves, Indonesian bay leaves, cloves, cardamom, and cinnamon until fragrant, about 3 minutes.

3.Add meat

Add the lamb/mutton meat and stir until no longer pink.

4. Add coconut milk and seasoning

Add the coconut milk, water/stock, coconut palm sugar, salt, and white pepper. 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.

5. Serve

Turn off heat and serve the lamb curry immediately with steamed white rice, naan or pita.

The curry is done when the lamb is soft and tender, and the sauce is reduced by half.

The curry is done when the lamb is soft and tender, and the sauce is reduced by half.

Other Indonesian curries to try

Indonesian cuisine has so many different curries. If you too are a curry lover, why not give some of these curry recipes a try?

Serve the lamb curry with white rice, naan, or pita.

Serve the lamb curry with white rice, naan, or pita.

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