Gulai kambing — lamb curry with coconut milk
Lamb simmered in a coconut sauce with chilli and warm spices.
Active time35 min
Cooking2 h 30 min
Total2 h 30 min
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Ingredients
- ½ tbsp ground coriander
- 100 g shallots
- 2 Indonesian bay leaves
- 5 garlic cloves
- 1 piece of fresh ginger
- 5 hot red chillies
- 1 lemongrass stalk
- 450 g raw boneless lamb shoulder
- 1 cinnamon stick
- ¼ tsp ground cumin
- ½ tsp ground turmeric
- 2 cups of water
- 2 tbsp vegetable oil
- 200 ml coconut milk
- 4 candlenuts
- ½ tsp ground black pepper
- 1 tsp salt
- 1 tbsp palm sugar
- 1 cardamom pod
- 2 cloves
- 2 makrut lime leaves
- 1 piece of fresh galangal
Preparation
Wash the chillies and lemongrass. Cut the lamb into pieces. Peel the shallots and garlic. Use 2.5 cm pieces of ginger and 1.25 cm pieces of galangal, then peel them. Remove the chilli stalks. Blend the shallots, garlic, chillies, candlenuts, ginger, galangal, coriander, turmeric and cumin into a paste. Lightly bruise the lemongrass and cardamom pods.
½ tbsp ground coriander100 g shallots5 garlic cloves1 piece of fresh ginger5 hot red chillies1 lemongrass stalk450 g raw boneless lamb shoulder¼ tsp ground cumin½ tsp ground turmeric4 candlenuts1 cardamom pod1 piece of fresh galangal- knife
- chopping board
- food processor
Heat the oil in a heavy pot. Add the spice paste, lemongrass, makrut lime and Indonesian bay leaves, cloves, cardamom and cinnamon. Fry for about 3 min, until fragrant. Add the lamb and stir until no longer pink on the outside.
Use for the recipe: half a cinnamon stick (prepare 1 cinnamon stick).
2 Indonesian bay leaveshalf a cinnamon stick2 tbsp vegetable oil2 cloves2 makrut lime leaves- stockpot
- spoon
Pour in the coconut milk and measured water. Add the palm sugar, salt and pepper. Bring to the boil, then simmer gently for about 120 min, checking after 90 min. Stir occasionally. The lamb should be tender and the sauce reduced by roughly half. Remove the leaves, lemongrass and whole spices before serving hot.
2 cups of water200 ml coconut milk½ tsp ground black pepper1 tsp salt1 tbsp palm sugar- stockpot
- spoon
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration