Lamb Curry Recipe From West Sumatera (gulai kambing)

Lamb Curry Recipe From West Sumatera (gulai kambing). If you wish to prepare the dish using chicken, beef, fish or vegetables, follow steps 1-3. For step 4 simply use the protein or vegetable of your choice.

If fish is used, add more ginger and tamarind and less dry spices when preparing the spice blend. The cooking time for beef shoulder in a pressure cooker is 1 hour 15 minutes. As for chicken, fish or prawns, vacuum cook in a water bath.

Serves: 3-4
Preparation time: 15 mins
cooking time: 1hour 50 mins

Lamb Curry Ingredients

• 4 Tbsp coconut oil
• 10 cm cinnamon stick
• 750 ml chicken stock
• 4 Tbsp tamarind water
• 1 turmeric leaf, torn
• 1 stalk lemongrass, bruised
• 2 salam leaves
• 2 lime leaves, torn
• 1.2 kg lamb shoulder, cut into 2.5-cm cubes and brined for 5 hours
• 250 ml of coconut cream

SPICE PASTE FRESH

• 60 g shallots, peeled and sliced
• 30 g garlic, peeled and sliced
• 4-6 bird’s eye chilies, sliced
• 30 g ginger, peeled and sliced
• 30 g galangal (laos), peeled and sliced
• 30 g turmeric, peeled and sliced

SPICE PASTE DRY

• 1 tsp coriander seeds, toasted and crushed
• 1/2 tsp peeled and crushed cardamom
• 1/2 tsp crushed caraway seeds
• 1/4 tsp ground nutmeg
• 3-star anise
• ½ tsp crushed white peppercorns

How to Cook Lamb Curry

1. To make the fresh spice paste, combine all ingredients in a stone mortar or food processor and grind into a fine paste.
2. To prepare the dry spice paste, combine all ingredients in a different stone mortar or food processor and grind very fine.
3. Heat oil in a heavy saucepan, add both spice blends and cinnamon stick and sauté over medium heat until spices are fragrant and color changes.
4. Fill a saucepan with the stock. Add tamarind water, turmeric leaf, lemongrass, salam, and lime leaves and bring to a simmer. Reduce heat and simmer for 5 minutes. Add meat, mix well, bring back to a boil and reduce heat. Skim off scum.
5. Pressure cook at a gauge pressure of 1 bar /15 psi for 25 minutes (see pages 21-22). Start timing when full pressure is reached
6. Let the cooker cool for 20 minutes. Lift the meat from the cooking liquid with a slotted spoon, and transfer to a frying pan.
7. Drain the liquid into a pot. Bring to a simmer and skim off as much fat as possible. Add coconut cream and bring the sauce back to a slow boil and simmer until the sauce is slightly creamy.
8. Transfer sauce to the pan with the lamb, mix well and simmer over medium heat. Gently turn and baste the meat for 12–15 minutes until it is glazed, and the dish turns lightly creamy.
9. Remove pan from the heat, and let the mixture infuse for 7–10 minutes. Season to taste with crushed white pepper.