Daily Cooking Quest

Gulai Kambing - Indonesian Lamb Curry

First of all, Happy Idul Adha to all who celebrate this holy day. Today’s recipe still features lamb, always a fitting dish for this day :) And it is a so simple dish to make despite the long list of ingredients. I basically just dump everything in a pot and let it slowly simmer away until the meat is extra tender and super flavorful from all the sauce. ♥

Gulai Kambing - Indonesian Lamb Curry

Gulai Kambing - Indonesian Lamb Curry

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 2 hours

Total Time: 2 hours 30 mins

Serves: 4


  • 450 gram lamb, cut into bite size pieces
  • 2 tablespoon oil
  • 2 kaffir lime leaves (Indonesian: daun jeruk)
  • 2 bay leaves (Indonesian: daun salam)
  • 2 cloves (Indonesian: cengkeh)
  • 1 lemongrass, bruised and knotted
  • 1 cardamom pod (Indonesian: kapulaga)
  • 1 cm cinnamon stick (Indonesian: kayu manis)
  • 1 liter thin coconut milk (Indonesian: santan cair)
  • Grind the following into spice paste
  • 7 shallots (Indonesian: bawang merah)
  • 5 cloves garlic (Indonesian: bawang putih)
  • 5 red chilies (Indonesian: cabe merah keriting)
  • 4 candlenuts (Indonesian: kemiri)
  • 1 inch fresh ginger (Indonesian: jahe)
  • 1 inch fresh turmeric (Indonesian: kunyit)
  • 1 cm fresh galangal (Indonesian: lengkuas)
  • 1/2 tablespoon coriander seeds (Indonesian: biji ketumbar)
  • 1/4 teaspoon cumin seeds (Indonesian: biji jinten)
  • 1 tablespoon palm sugar (Indonesian: gula Jawa)
  • 2 teaspoon salt
  • 1/2 teaspoon ground white pepper


  1. Heat cooking oil in a pot and sauté spice paste, kaffir lime leaves, bay leaves, cloves, lemongrass, cardamom pod, and cinnamon stick until fragrant, about 3 minutes.
  2. Add the lamb and stir until no longer pink. Pour the coconut milk and bring to a boil. Reduce heat and simmer until the lamb is tender and the sauce has reduced and thickened, about 1 1/2 to 2 hours.
  3. Turn off heat and serve immediately with steamed white rice.


  • indugetscooking says:

    Love the brown color of the curry. It looks a lot like our Indian curries, but the ingredients are different. Totally yummy looking dish!

    • Anita says:

      The long list of spices does resemble Indian curry, isn't it? Oh, and I love Indian curries, which reminds me that it has been ages since I made one :)

      • vishnu says:

        actually what color for Indonesian lamb curry yellow or brown

        • Anita says:

          Hi Vishnu, ideally it should stay yellow, but I overcooked it slightly making the sauce reduced a bit much and became brown.

        • FM Wong says:

          Indinesian lamb curry is green colour

  • Star says:

    Is it okay to omit the kaffir lime leaves? Or is there a substitute you would recommend?

    • Anita says:

      Hi Star, if you cannot find kaffir lime leaves, please use lime zest. I use a ratio of 1 kaffir lime leaf = 1 teaspoon lime zest.

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