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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 55 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 1.096 kcal
Alerjen bilgisi: kuruyemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 750 glamb shoulder, cut into 3-4 cm cubes
- 800 mlcoconut milk, full-fat
- 250 mlwater
- 2 yemek kaşığıcooking oil
- 2 adetlemongrass, bruised
- 10 ggalangal, sliced
- 4 adetkaffir lime leaf
- 1 adetturmeric leaf, knotted
- 1 adetcinnamon stick, 5 cm
- 4 adetclove, whole
- 3 adetcardamom pod, green, crushed
- 1 çay kaşığısalt
- 0,5 çay kaşığısugar
spice paste
- 8 adetshallot, roughly chopped
- 5 dişgarlic clove, roughly chopped
- 3 adetred chili, deseeded and roughly chopped
- 10 gginger, peeled and roughly chopped
- 5 gturmeric, fresh, peeled and roughly chopped
- 3 adetcandlenut, roasted
- 1 çay kaşığıcoriander seed, toasted
- 0,5 çay kaşığıcumin seed, toasted
- 0,5 çay kaşığıwhite pepper, ground
Ekipman
food processor · large pot · dutch oven
Hazırlanışı
Adım adım
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 5
Stir and cook for another 2-3 minutes until the aromatics are fragrant.
Yaklaşık 3 dk.
- 6
Add the lamb shoulder cubes to the pot and stir to coat them evenly with the spice mixture.
Yaklaşık 2 dk.
- 7
Cook the lamb for about 5-7 minutes, stirring occasionally, until it is lightly browned on all sides.
Yaklaşık 7 dk.
- 8
Pour in the coconut milk and water.
Yaklaşık 1 dk.
- 9
Add salt and sugar, then bring the mixture to a gentle boil.
Yaklaşık 5 dk.
- 10
Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the lamb is very tender.
Yaklaşık 1 sa. 15 dk.
Aşçının notu: Stir occasionally to prevent the coconut milk from sticking to the bottom of the pot.
- 11
Taste and adjust seasoning if necessary.
Yaklaşık 1 dk.
- 12
Remove the lemongrass, galangal, turmeric leaf, cinnamon stick, cloves, and cardamom pods before serving, if desired.
Yaklaşık 1 dk.
Aşçının notu: 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.
Porsiyon başına
Besin değerleri
- Kalori
- 1.096,4kcal
- Protein
- 36,8g
- Karbonhidrat
- 32,3g
- Yağ
- 105g
- Lif
- 7,8g
- Şeker
- 8,1g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.