Gulai Kambing - Indonesian Lamb Curry
- 450 gram (1 lb) lamb/mutton meat, cut into bite size pieces
- 2 tablespoon oil
- 1 lemongrass, bruised and knotted
- 2 kaffir lime leaves (Indonesian: daun jeruk)
- 2 Indonesian bay leaves (Indonesian: daun salam)
- 2 cloves (Indonesian: cengkeh)
- 1 cardamom pod (Indonesian: kapulaga), crushed to reveal the seeds
- 1 inch (1/2 stick) cinnamon stick (Indonesian: kayu manis)
- 1/2 can (200 ml) coconut milk
- 2 cup (500 ml) water/chicken stock
- 1 tablespoon coconut palm sugar (Indonesian: gula Jawa)
- 1-2 teaspoon salt, to taste
- 1/2 teaspoon ground white pepper
- Grind the following into spice paste
- 100 gram shallot (Indonesian: bawang merah)
- 5 cloves garlic (Indonesian: bawang putih)
- 5-10 red cayenne chilies (Indonesian: cabe merah keriting) (Note 1)
- 4 candlenuts (Indonesian: kemiri)
- 1 inch ginger (Indonesian: jahe)
- 1/2 inch galangal (Indonesian: lengkuas)
- 1/2 tablespoon coriander (Indonesian: ketumbar)
- 1 inch fresh turmeric (or 1/2 teaspoon turmeric powder) (Indonesian: kunyit)
- 1/4 teaspoon cumin (Indonesian: jinten)
- Fry spice: 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.
- Add meat: Add the lamb/mutton meat and stir until no longer pink.
- 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.
- Serve: Turn off heat and serve the lamb curry immediately with steamed white rice.
- (1) Use Fresno chilies for a milder curry, bird-eye chilies for a spicier curry. You can also use dried chilies.
Another great recipe by https://dailycookingquest.com.