Gulai Kambing (Indonesian Lamb Curry)
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Ingredients
- 800 g diced lamb shoulder
- 400 ml tinned coconut milk
- 6 shallots
- 4 garlic cloves
- 20 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 cinnamon stick
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 769 kcal
- Protein
- 37.7 g
- Carbohydrate
- 12 g
- of which sugars
- 5.7 g
- Fat
- 64.1 g
- of which saturates
- 34.1 g
- Fibre
- 3.6 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots, garlic, ginger, ground turmeric and ground coriander to a paste.
- 2
Heat the vegetable oil in a large pan and fry the paste with the cinnamon stick for 5-6 minutes until fragrant.
- 3
Add the lamb and turn to coat, frying for 5 minutes.
- 4
Pour in the coconut milk and 300ml water, bring to a simmer, cover and cook on a low heat for 70-75 minutes until the lamb is tender.
- 5
Uncover and simmer for a final 10 minutes to thicken the sauce.
- 6
Check the lamb has no pink remaining before serving with rice.
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