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Gulai Kambing

‘Kambing’ refers to the curry being made from goat or mutton, but it also works brilliantly with lamb.

25 minutes

1 hour 40 minutes

4/5

Also works a treat with: Diced beef

Book: Curry Legend World Tour (p61)

Goes great with: Plain Rice (p164) and Green Chilli Sambal (p212)

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Gulai is a type of curry from Indonesia and Malaysia which is often made from a paste that includes nuts and is cooked with coconut milk resulting in a rich, flavoursome sauce.

‘Kambing’ refers to the curry being made from goat or mutton, but it also works brilliantly with lamb.

Click here to read all about our spice travels to research different recipes!

Recipe

25 minutes

1 hour 40 minutes

4/5

Serves

4 with sides

Effort

Medium Effort

Main Ingredient

Lamb

Main Ingredient

Nuts/Seeds

Main Ingredient

Potatoes

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Hot

Meal Taste

Rich

Meal Taste

Sweet

Origin

Country

Indonesia

  • 500g diced lamb, goat or mutton
  • 250g new potatoes - peeled and cut into bite-size pieces
  • 150g shallots or 1 medium red onion - roughly chopped
  • 2 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 2 tsp
  • 1 red chilli - roughly chopped (seeds removed if you prefer less heat)
  • 2 lemongrass stalks - 1 thinly sliced, 1 bashed with a rolling pin then cut into 3cm lengths
  • 1 tbsp sugar
  • 30g macadamia or cashew nuts
  • 200ml full fat coconut milk

Curry Legend World Tour

Curry Legend World Tour

Ebook Only - £5.00

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Book Only - £15.00

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Gulai Kambing - PDF Recipe Only - £0.50

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