Recipe: Gulai kambing - Spiced lamb stew
This recipe originates from the eastern part of the island of Java. The braised meat is cloaked in a sticky, lively curry that's equal parts spicy and sweet.
||6 - 8
||1 hour 25 minutes
- 900 ml (30 oz) coconut milk
- 1 kg (2.2 lb) lamb leg or shoulder, cut into small cubes
- 5 cm piece of lemon grass, washed
- 2 kaffir lime leaves or 1 bay leaf
- ¼ tbsp brown sugar
- 300 ml (10 oz) hot water
- 4 shallots or 1 onion, chopped
- 2 garlic cloves, chopped
- 2½ cm (1 inch) piece of fresh ginger, peeled and chopped
- 6 blanched almonds
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp chilli powder
- ¼ tsp ground galangal
- ½ tsp ground turmeric
- 2 cloves
- ¼ tsp ground white pepper
- 1 kaffir lime or bay leaf
- salt and freshly ground black pepper
- Put all the ingredients for the paste in a blender or food processor with 4 tbsp of coconut milk, and blend until smooth.
- Transfer this paste into a large saucepan, heat and bring to the boil, then stir continuously for 4 to 5 minutes.
- Add the meat cubes, and stir these until all the cubes are well coated with the paste and the meat has changed colour.
- Add the lemon grass, kaffir lime or bay leaves, sugar and hot water, stir and cover the saucepan.
- Simmer for 20 minutes.
- Remove the saucepan lid and add the remains of the coconut milk.
- Bring the contents back to the boil and simmer for 45 minutes, stirring often.
- Taste, and add more salt if necessary.
- Take out the lemon grass and the kaffir lime or bay leaves before serving the stew hot with plain boiled rice.
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