I love to experiment with different cuisines. And it is for this reason why I find myself trying out different exotic dishes such as those from Thailand, Malaysia, and even India. The dish I love most from India is lamb curry. This is because the dish is not only delicious, it is actually healthy and full of nutrition!
Because of this, I tried looking for many recipes for lamb curry. However, I found out that there are actually a lot of versions of the dish. Although I was familiar with the Indian version of lamb curry, I was very surprised to know that Indonesia also has a similar dish which is called as the Gulai Kambing.
As compared to its Indian version, the Indonesian lamb curry is not a favorite of everybody because it has a unique taste. One criteria in order to enjoy the dish is to be a fan of lamb so that the authentic Indonesian dish can be appreciated.
Here is a recipe I found for the Indonesian lamb curry that I have been using at home. Thanks to Discover-Java-and-Bali.com for this recipe! It’s so delicious!
• 1 kilogram lamb meat
• 5 tablespoon vegetable oil
• 2 cardamom seeds
• 2 inch cinnamon stick
• 1 piece of galangal (1 inch), smashed
• 2 lemon grass stalks, bruised
• 1 inch ginger
• 3 bay leaves
• 3 kaffir lime leaves
• 1500 cc thin coconut milk
• 1500 cc thick coconut milk
• 1 teaspoon pepper
• 5 red chilies
• 10 shallots
• 5 cloves garlic
• 5 candlenuts
• inch fresh turmeric, it can be substitute by 1 tsp turmeric powder
• 2 tablespoon coriander seeds
• 1/2 teaspoon anise
• 1/4 teaspoon fennel seeds
• salt to your taste
• Palm or brown sugar to your taste
- Red chilies, shallots, garlic, candlenuts, turmeric, coriander seeds, anise, fennel seeds mix together in the food processor, blend it until you get the smooth paste, set aside
- rim the meat and cut into cubes
- Heat the oil in the pan and fry the smooth paste until fragrant, add the cardamom seeds, cinnamon, galangal, lemon grass, bay leaves, and kaffir lime leaves, set on low fire.
- After a minute or two, add the meat and stir it. Let ist simmer with tip. Set on very low fire. Wait a few minutes, stir it again. Cover the pan again until the juice out from the meat.
- Set after that on middle fire
- Add the thin coconut milk. Continue cooking while stirring until the meat is tender.
If the coconut milk begins to dry out and the meat is not tender yet, add some hot water
- Add the thick santan and heat to boiling. Lower the heat and continue cooking until oil mes out of the sauce
- Add some salt and sugar. Let them cooked again, taste it and correct the seasoning if needed.
- Served with some krupuk and sambal.