Gulai Kambing (Spiced Lamb)
Yield
6 servingsPrep
30 minCook
60 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
lamb
fresh |
|
| 2 | each |
onions
|
|
| 3 | each |
thai bird's eye chili peppers
|
* |
| 1 | x |
ginger
fresh, 3/4" knob |
*
|
| 1 | x |
lemongrass
root, 1/2" |
*
|
| 1 | each |
lemongrass
stem |
*
|
| 2 | each |
garlic cloves
|
|
| 8 | each |
macadamia nuts
|
*
|
| 2 | each |
tomatoes
ripe |
|
| ⅓ | cup |
vegetable oil
|
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
fennel bulb
powder |
|
| 1 | each |
cinnamon sticks
2" |
*
|
| 4 | each |
cloves, whole
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 4 | cups |
coconut milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
lamb
fresh |
|
| 2 | each |
onions
|
|
| 3 | each |
thai bird's eye chili peppers
|
* |
| 1 | x |
ginger
fresh, 3/4" knob |
*
|
| 1 | x |
lemongrass
root, 1/2" |
*
|
| 1 | each |
lemongrass
stem |
*
|
| 2 | each |
garlic cloves
|
|
| 8 | each |
macadamia nuts
|
*
|
| 2 | each |
tomatoes
ripe |
|
| 79 | ml |
vegetable oil
|
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
turmeric
|
|
| 1.3 | ml |
fennel bulb
powder |
|
| 1 | each |
cinnamon sticks
2" |
*
|
| 4 | each |
cloves, whole
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 946 | ml |
coconut milk
|
|
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.
