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
Converted for display; the recipe amounts stay equivalent.
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.
More recipes
All recipesmain course
Sop Buntut (Indonesian Oxtail Soup)
Sop Buntut is a rich and aromatic Indonesian oxtail soup, featuring tender oxtail simmered in a spiced broth with vegetables. This hearty soup is deeply flavorful and comforting, perfect for a satisfying meal.
3 hr 25 min 763 kcalmain course
Nigiri Sushi
Nigiri sushi consists of hand-pressed vinegared rice topped with a slice of fresh fish or other seafood. This recipe guides you through preparing the seasoned rice and forming the classic pieces. It's a delicate and flavorful dish that highlights the quality of its simple ingredients.
1 hr 20 minmain course
Quanta Firfir
Quanta Firfir is a traditional Ethiopian dish made with dried beef jerky (quanta) rehydrated and cooked in a spicy berbere sauce, then mixed with torn pieces of injera. It's a flavorful and hearty meal, perfect for a satisfying dinner.
1 hr 5 min 566 kcalmain course
Braised Eggplant with Minced Pork
Experience the rich, umami flavors of this classic Chinese Braised Eggplant with Minced Pork. Tender eggplant pieces soak up a savory, aromatic sauce, perfectly complemented by succulent ground pork. This comforting and hearty main course is a true celebration of traditional Chinese home cooking, ideal for a satisfying weeknight dinner.
50 min 301 kcalside dish
Horta (Boiled Greens)
Horta is a traditional Greek dish of wild or cultivated greens, simply boiled and dressed with olive oil and lemon. It's a healthy, refreshing side dish that highlights the natural flavors of fresh greens. This recipe is a staple in Greek cuisine, offering a taste of the Mediterranean.
25 min 181 kcalbeverage
Ayran
Experience the quintessential Turkish refreshment with this traditional Ayran, a tangy and lightly salted yogurt drink. Its creamy, frothy texture and cool temperature make it the perfect antidote to a warm day or a delightful accompaniment to spicy meals. This simple recipe delivers authentic flavors in mere minutes.
5 min 110 kcalmain course
Chilled Vegan Somen with Dipping Sauce
This refreshing dish features delicate somen noodles served cold with a savory and aromatic dipping sauce. It's a light yet satisfying meal perfect for warm weather or a quick lunch. The vegan dashi provides a rich umami base without any animal products.
30 min 459 kcal