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How To make Gulai Kambing (Spiced Lamb)
1 3/4 lb Lamb, fresh
2 ea Onion
3 ea Thai chile
1 x Ginger, fresh; 3/4" knob
1 x Lemon grass root, 1/2" knob
1 ea Lemon grass, stem
2 ea Garlic clove
8 ea Macadamia nut
2 ea Tomato, ripe
1/3 c Oil
1/2 t Cardamom, ground
1/2 t Cumin powder
1/2 t Turmeric
1/4 t Fennel powder
1 ea Cinnamon stick; 2"
4 ea Cloves, whole
1 x Salt; to taste
1 x Pepper, black; to taste
4 c Coconut milk
Calories per serving: 553 Fat grams per serving: 26 Approx. Cook Time: 1:00 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 saute 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.
How To make Gulai Kambing (Spiced Lamb)'s Videos
Gulai Kambing: Javanese (Indonesian) Goat Curry
This goat curry is one of the dishes I love most about Javanese cuisine. The fragrant curry incorporates tamarind and palm sugar for a little touch of sweet and sour.
Don't be intimidated by the number of ingredients. This is actually fairly easy to do step-by-step and it tastes delicious.
Recipe: Serves 4
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1kg goat
1L light coconut milk (or half heavy coconut milk mixed with water)
1 pod fresh tamarind
oil for sauteing.
Spice mixture:
1/2t cumin
1T coriander seed
5 candlenuts
1t white pepper
3 cardamom pods
5 red chilis
1 knob of galangal
1 small or 1/2 large segment ginger
1 3in (8cm) turmeric root
1-2 cm cinnamon stick, grated
12 small Indonesian or 4 large European shallots
6 cloves of garlic
Aromatics:
5 daun salam (substitute 2 bay leaves)
5 lime leaves
3 stalks lemon grass, pounded
Turmeric leaf (optional)
Seasonings to taste:
salt
palm sugar
In an ulek-ulek or a food processor grind the ingredients into a puree in the order listed. Puree should eventually be quite smooth.
Shell the tamarind and cover with hot water.
Cook the spice paste until it starts to darken. Remove from the pan and remove the pan from heat.
The tamarind water can now be prepared. To do this, gently work the tamarind pulp loose from the seeds and remove the seeds. You can strain if you like.
Fry the goat meat in a bit of oil until it is browning nicely. Add the tamarind water and the coconut milk. Bring to a boil and add the spice paste. Stir in gently.
Season with salt and palm sugar to taste.
Gently simmer the goat until tender. If it the sauce becomes too thick, add water.
Serve on rice.
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Lamb Shanks in Spicy Coconut Sauce or Gulai Kambing
Coming from the lower part of the leg, lamb shank is a tough cut which requires long cooking to achieve good results.
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Cara Buat Kari Kambing Sedap Dengan Kentang Mutton Curry Delicious
#karikambing #muttoncurry #PasukanAsik
kali ni masak kari kambing dengan kentang ada hamba Allah order untuk majlis tahlil selamat mencuba ye resepi kari kambing ni anda boleh skip yogurt atau tak letak santan, makan begitu sahaja
terima kasih tonton sehingga habis ajak kawan² anda subscribe channel saya dan terima kasih juga tidak skip iklan
Gulai Kambing - Mutton Curry
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Gulai Kambing, Indonesian Lamb Curry #shorts #indonesianfood
Resepi Kari Kambing Mamak yang sedap dan mudah
Di sini saya kongsikan resepi Kari Kambing Mamak versi saya yang mudah. Tonton hingga ke akhir video untuk tips memasak dan bahan istimewa untuk menambah kelazatan kari kambing. Selamat mencuba! #karikambing #mutton #muttoncurry