📝 About This Recipe
Originating from the islands of Sumatra and Java, Gulai Kambing is a crown jewel of Indonesian cuisine, celebrated for its complex layers of spice and velvety texture. This dairy-free masterpiece features tender morsels of lamb slow-cooked in a rich golden gravy infused with turmeric, galangal, and lemongrass. It is an soul-warming stew that balances the earthy richness of the meat with the creamy sweetness of fresh coconut milk.
🥗 Ingredients
The Meat
- 2 lbs Lamb shoulder or leg (cut into 1.5-inch cubes, bone-in preferred for flavor)
- 1 tablespoon Lime juice (to neutralize the gamey aroma)
Spice Paste (Bumbu)
- 8-10 pieces Shallots (peeled and roughly chopped)
- 5 cloves Garlic (peeled)
- 4-6 pieces Red Chilies (seeds removed for less heat if desired)
- 1 inch Fresh Ginger (peeled)
- 1 inch Fresh Turmeric (or 1 tsp turmeric powder)
- 4 pieces Candlenuts (toasted; substitute with Macadamia nuts if unavailable)
- 1 tablespoon Coriander seeds (toasted)
Aromatics and Liquid
- 2 stalks Lemongrass (bruised and tied in a knot)
- 1 inch Galangal (sliced into rounds and bruised)
- 3 pieces Indonesian Bay Leaves (Salam) (substitute with regular bay leaves)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 piece Cinnamon stick (approx 2 inches)
- 3 pieces Cloves
- 2.5 cups Coconut Milk (full fat for best results)
- 2 cups Beef or Lamb Stock (low sodium)
- 1 tablespoon Palm Sugar (or brown sugar)
👨🍳 Instructions
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1
Toss the cubed lamb with lime juice and a pinch of salt. Let it rest for 15 minutes to tenderize and remove any strong gamey scents.
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2
Prepare the spice paste (bumbu) by blending the shallots, garlic, chilies, ginger, turmeric, candlenuts, and coriander seeds with a splash of oil until a smooth, vibrant paste forms.
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3
Heat 3 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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4
Sauté the spice paste, stirring constantly for 5-7 minutes until the raw smell disappears, the color deepens, and the oil begins to separate from the paste.
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5
Add the cinnamon, cloves, lemongrass, galangal, bay leaves, and kaffir lime leaves. Stir for 2 minutes until the kitchen is filled with fragrance.
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6
Increase the heat slightly and add the lamb cubes. Sear the meat until it is browned on all sides and coated thoroughly with the spice paste.
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7
Pour in the stock and bring to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 45 minutes.
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8
Remove the lid and stir in the coconut milk and palm sugar. Season with salt to taste.
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9
Continue to simmer uncovered for another 30-40 minutes, stirring occasionally. The sauce should thicken and the lamb should become fork-tender.
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10
Once the meat is tender and the oil has started to rise to the surface of the gravy (a sign of a perfect gulai), turn off the heat.
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11
Taste one last time, adjusting the salt or sugar if necessary. Remove the large aromatics like the cinnamon stick and lemongrass before serving.
💡 Chef's Tips
For the best flavor, make this dish a day in advance; the spices deepen and mellow overnight in the fridge. Do not let the coconut milk come to a rapid boil after adding it, or the sauce may 'split' and lose its creamy emulsion. If the gravy is too thin, simmer uncovered for longer; if too thick, add a splash of water or stock. Always toast your whole spices (coriander and candlenuts) before blending to unlock their essential oils. Using bone-in lamb adds a significant amount of collagen and depth to the stew that boneless meat cannot match.
🍽️ Serving Suggestions
Serve hot over a bed of fragrant jasmine rice or lontong (compressed rice cakes). Top with a generous sprinkle of 'Bawang Goreng' (crispy fried shallots) for a necessary crunch. Accompany with 'Emping' (melinjo nut crackers) or shrimp crackers for texture. Provide a side of 'Acar Timun' (Indonesian pickled cucumber) to cut through the richness of the coconut milk. A cold glass of iced Jasmine tea or a fresh lime soda balances the spices perfectly.