Gulai kambing (spiced lamb)

6 servings

Ingredients

Quantity Ingredient
1¾ pounds Lamb, Fresh
2 Onions
3 Thai Chiles
Ginger, Fresh, 3/4\" Knob
Lemon Grass Root, 1/2\" Knob
1 Lemon Grass, Stem
2 Garlic Cloves
8 Macadamia Nuts
2 Tomatoes, Ripe
⅓ cup Oil
½ teaspoon Cardamom, Ground
½ teaspoon Cumin Powder
½ teaspoon Turmeric
¼ teaspoon Fennel Powder
1 Cinnamon Stick, 2\"
4 Cloves, Whole
Salt To Taste
Pepper, Black To Taste
4 cups 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 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.

Related recipes