Gulai Kambing (Indonesian Lamb Curry)
This rich and aromatic Indonesian lamb curry features tender pieces of lamb simmered in a coconut milk-based sauce with a complex blend of spices. It's a hearty and flavorful dish perfect for a satisfying meal. Serve with steamed rice.
Una recepta original de Forkin
- Temps total
- 1 h 55 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 1.096 kcal
Informació sobre al·lèrgens: pot contenir fruita seca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 750 glamb shoulder, cut into 3-4 cm cubes
- 800 mlcoconut milk, full-fat
- 250 mlwater
- 2 cscooking oil
- 2 ulemongrass, bruised
- 10 ggalangal, sliced
- 4 ukaffir lime leaf
- 1 uturmeric leaf, knotted
- 1 ucinnamon stick, 5 cm
- 4 uclove, whole
- 3 ucardamom pod, green, crushed
- 1 ctsalt
- 0,5 ctsugar
spice paste
- 8 ushallot, roughly chopped
- 5 gragarlic clove, roughly chopped
- 3 ured chili, deseeded and roughly chopped
- 10 gginger, peeled and roughly chopped
- 5 gturmeric, fresh, peeled and roughly chopped
- 3 ucandlenut, roasted
- 1 ctcoriander seed, toasted
- 0,5 ctcumin seed, toasted
- 0,5 ctwhite pepper, ground
Estris
food processor · large pot · dutch oven
Elaboració
Pas a pas
- 1
Prepare the spice paste by blending the shallots, garlic cloves, red chilies, ginger, fresh turmeric, roasted candlenuts, toasted coriander seeds, toasted cumin seeds, and ground white pepper in a food processor or with a mortar and pestle until a smooth paste forms.
Uns 10 min
Nota de cuina: If using a food processor, add a tablespoon of cooking oil to help blend the ingredients smoothly.
- 2
Heat cooking oil in a large pot or Dutch oven over medium heat.
Uns 1 min
- 3
Add the prepared spice paste to the hot oil and sauté for 8-10 minutes, stirring frequently, until fragrant and the oil separates from the paste.
Uns 10 min
Nota de cuina: Cooking the paste thoroughly is key to developing deep flavors.
- 4
Add the bruised lemongrass, sliced galangal, kaffir lime leaves, knotted turmeric leaf, cinnamon stick, whole cloves, and crushed cardamom pods to the pot.
Uns 1 min
- 5
Stir and cook for another 2-3 minutes until the aromatics are fragrant.
Uns 3 min
- 6
Add the lamb shoulder cubes to the pot and stir to coat them evenly with the spice mixture.
Uns 2 min
- 7
Cook the lamb for about 5-7 minutes, stirring occasionally, until it is lightly browned on all sides.
Uns 7 min
- 8
Pour in the coconut milk and water.
Uns 1 min
- 9
Add salt and sugar, then bring the mixture to a gentle boil.
Uns 5 min
- 10
Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the lamb is very tender.
Uns 1 h 15 min
Nota de cuina: Stir occasionally to prevent the coconut milk from sticking to the bottom of the pot.
- 11
Taste and adjust seasoning if necessary.
Uns 1 min
- 12
Remove the lemongrass, galangal, turmeric leaf, cinnamon stick, cloves, and cardamom pods before serving, if desired.
Uns 1 min
Nota de cuina: These are typically removed for a smoother texture, but can be left in for presentation or if you don't mind them.
- 13
Serve the Gulai Kambing hot with steamed white rice.
Per ració
Nutrició
- Calories
- 1.096,4kcal
- Proteïnes
- 36,8g
- Hidrats de carboni
- 32,3g
- Greixos
- 105g
- Fibra
- 7,8g
- Sucre
- 8,1g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover gulai kambing in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or coconut milk if the sauce is too thick.