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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 55 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 1096 kcal
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Przygotowanie stanowiska
Składniki
Składniki
- 750 glamb shoulder, cut into 3-4 cm cubes
- 800 mlcoconut milk, full-fat
- 250 mlwater
- 2 łyżkacooking oil
- 2 szt.lemongrass, bruised
- 10 ggalangal, sliced
- 4 szt.kaffir lime leaf
- 1 szt.turmeric leaf, knotted
- 1 szt.cinnamon stick, 5 cm
- 4 szt.clove, whole
- 3 szt.cardamom pod, green, crushed
- 1 łyżeczkasalt
- 0,5 łyżeczkasugar
spice paste
- 8 szt.shallot, roughly chopped
- 5 ząbekgarlic clove, roughly chopped
- 3 szt.red chili, deseeded and roughly chopped
- 10 gginger, peeled and roughly chopped
- 5 gturmeric, fresh, peeled and roughly chopped
- 3 szt.candlenut, roasted
- 1 łyżeczkacoriander seed, toasted
- 0,5 łyżeczkacumin seed, toasted
- 0,5 łyżeczkawhite pepper, ground
Sprzęt
food processor · large pot · dutch oven
Sposób przygotowania
Krok po kroku
- 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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
- 5
Stir and cook for another 2-3 minutes until the aromatics are fragrant.
Około 3 min
- 6
Add the lamb shoulder cubes to the pot and stir to coat them evenly with the spice mixture.
Około 2 min
- 7
Cook the lamb for about 5-7 minutes, stirring occasionally, until it is lightly browned on all sides.
Około 7 min
- 8
Pour in the coconut milk and water.
Około 1 min
- 9
Add salt and sugar, then bring the mixture to a gentle boil.
Około 5 min
- 10
Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the lamb is very tender.
Około 1 godz. 15 min
Wskazówka kucharza: Stir occasionally to prevent the coconut milk from sticking to the bottom of the pot.
- 11
Taste and adjust seasoning if necessary.
Około 1 min
- 12
Remove the lemongrass, galangal, turmeric leaf, cinnamon stick, cloves, and cardamom pods before serving, if desired.
Około 1 min
Wskazówka kucharza: 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.
Na porcję
Wartości odżywcze
- Kalorie
- 1096,4kcal
- Białko
- 36,8g
- Węglowodany
- 32,3g
- Tłuszcz
- 105g
- Błonnik
- 7,8g
- Cukry
- 8,1g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.