Gulai Kambing (Spiced Lamb)
Submitted by jude 61343
Gulai kambing, an Indonesian spiced lamb curry simmered in coconut milk with lemongrass, bird’s eye chilies, cardamom, and ground macadamia nuts. Rich, aromatic, and served over rice.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
1 hrsGulai kambing is one of Indonesia’s most celebrated lamb dishes: bite-sized chunks braised in coconut milk with a spice paste built from fresh chilies, ginger, lemongrass, garlic, and ground macadamia nuts. The macadamias act as a natural thickener, adding a subtle richness to the sauce that’s distinctly Indonesian.
The spice layers in this dish run deep. Ground cardamom, cumin, turmeric, and fennel powder go in alongside whole cinnamon and cloves, creating both a warm aromatic background and the bright golden color typical of a proper gulai. Bird’s eye chilies bring real heat, so adjust the count based on your tolerance.
Simmering the lamb in coconut milk for 45 minutes does two things: it tenderizes the meat until it practically falls apart, and it reduces the coconut milk into a thick, concentrated sauce that clings to every piece. Stirring constantly as the coconut milk comes to a boil prevents it from separating.
Chef Tips
- Ground the macadamia nuts to a fine paste. They disappear into the sauce and act as a thickener. Coarsely chopped nuts leave gritty bits.
- Bruise the lemongrass stem by smashing it with the flat side of a knife before adding. This releases the aromatic oils trapped inside.
- Use full-fat coconut milk, not light. The fat is what creates the rich, silky sauce that defines a gulai.
- Remove the cinnamon stick and whole cloves before serving. Biting into a whole clove is an unpleasant surprise.
Variations
- Gulai with goat: Traditional versions often use goat instead of lamb for a gamier, more authentic flavor.
- Milder version: Reduce the bird’s eye chilies to one or swap for a milder red chili for warmth without the intense heat.
Ingredients
Directions
Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass.
Crush the garlic and grind the macadamia nuts.
Skin the tomatoes and cut the flesh into small dice.
Heat the oil in a large pan, add the onion, chiles and garlic and sauté until the onion becomes translucent.
Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper.
Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes.
Serve immediately with steamed rice.
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