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.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,096 kcal
Allergen information: may contain nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 750 glamb shoulder, cut into 3-4 cm cubes
- 800 mlcoconut milk, full-fat
- 250 mlwater
- 2 tbspcooking oil
- 2 pcslemongrass, bruised
- 10 ggalangal, sliced
- 4 pcskaffir lime leaf
- 1 pcsturmeric leaf, knotted
- 1 pcscinnamon stick, 5 cm
- 4 pcsclove, whole
- 3 pcscardamom pod, green, crushed
- 1 tspsalt
- 0.5 tspsugar
spice paste
- 8 pcsshallot, roughly chopped
- 5 clovegarlic clove, roughly chopped
- 3 pcsred chili, deseeded and roughly chopped
- 10 gginger, peeled and roughly chopped
- 5 gturmeric, fresh, peeled and roughly chopped
- 3 pcscandlenut, roasted
- 1 tspcoriander seed, toasted
- 0.5 tspcumin seed, toasted
- 0.5 tspwhite pepper, ground
Equipment
food processor · large pot · dutch oven
The method
Step by step
- 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.
About 10 min
Cook’s note: 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.
About 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.
About 10 min
Cook’s note: 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.
About 1 min
- 5
Stir and cook for another 2-3 minutes until the aromatics are fragrant.
About 3 min
- 6
Add the lamb shoulder cubes to the pot and stir to coat them evenly with the spice mixture.
About 2 min
- 7
Cook the lamb for about 5-7 minutes, stirring occasionally, until it is lightly browned on all sides.
About 7 min
- 8
Pour in the coconut milk and water.
About 1 min
- 9
Add salt and sugar, then bring the mixture to a gentle boil.
About 5 min
- 10
Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the lamb is very tender.
About 1 hr 15 min
Cook’s note: Stir occasionally to prevent the coconut milk from sticking to the bottom of the pot.
- 11
Taste and adjust seasoning if necessary.
About 1 min
- 12
Remove the lemongrass, galangal, turmeric leaf, cinnamon stick, cloves, and cardamom pods before serving, if desired.
About 1 min
Cook’s note: 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 serving
Nutrition
- Calories
- 1,096.4kcal
- Protein
- 36.8g
- Carbs
- 32.3g
- Fat
- 105g
- Fibre
- 7.8g
- Sugar
- 8.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.