Lamb Curry
(Gulai Kambing)

Lamb Curry (Gulai Kambing)

  • 1 lb. lamb meat
  • 6 small shallots
  • 3 cloves garlic
  • 1 cm turmeric
  • 6 cnadlenuts
  • 4 lime leaves
  • 1 stalk lemongrass
  • 4 salam leaves
  • 2 liter coconut milk
  • Salt to taste
  • Pepper to taste
  • Vegetables oil as needed
  • Cut lamb meat into some parts.
  • Grind shallots. garlic, candlenuts and turmeric to form a paste.
  • Stir fry lamb meat in a large pan with 2 Tbs. vegetables oil on medium high heat.  Put in the ground spices paste and dtir until fragrant.
  • Add lime leaves, lemongrass and salam leaves, salt and pepper.
  • Finally, pour the coconut milk and let it boil until the lamb is cooked and tender and the liquid is thickened.
  • Ready to serve.

Makes 3-4 servings.

PreviousMeat Dishes MenuNext