Gulai Kambing (Lamb curry)

 

                In Indonesia, curries are made up in large quantities and used throughout the week with different accompaniments : boiled or fried rice, noodles, cucumber salad, or a variety of condiments.

                Gently spicy, this dish, like most curries, improves with reheating. Shoulder of lamb is a good choice of meat for this recipe.

Serves 6

• 15 ml coriander seeds
• 5 ml cumin seeds
• 5 ml turmeric
• 15 ml chili powder
• 1 ml nutmeg
• 2 in (5 cm) piece ginger, sliced
• 45 ml vegetable oil
• 2 onions, sliced
• 2 garlic cloves, crushed
• 1 cinnamon stick
• 1 stalk lemon grass, cut into 3 in (7.5 cm) pieces
• 3 cloves
• 1 kg lean lamb, diced
• 2 tomatoes, peeled and chopped
• Salt, to taste
• 750 ml coconut milk

1. Using a mortar and pestle or a food processor, grind together the coriander seeds, cumin seeds, turmeric, chili, nutmeg and ginger to form a paste.
2. Heat the oil in a large saucepan and fry the onion and garlic until they start to brown ; add the paste, cinnamon stick, lemon grass and cloves and stir-fry for 3 minutes.
3. Add the lamb and brown on all sides ; stir in the tomatoes and cook over medium heat until soft ; season with the salt.
4. Add the coconut milk and slowly heat to boiling, then reduce heat and allow to simmer until the meat is tender, about 40 to 45 minutes, stirring occasionally.
5. Remove the cinnamon stick ; serve with your choice of accompaniments.

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