Gulai Kambing (Indonesian Lamb Curry)

Ingredients

• 1 kg lamb (shoulder or leg), cut into 3-4 cm cubes
• 1.5 litres thin coconut milk
• 500 ml thick coconut milk
• 2-3 tbsp cooking oil
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves, torn
• 2 bay leaves
• 2 cm cinnamon stick
• 2 star anise
• 4-5 cloves
• 4-5 green cardamom pods
• 1 tsp tamarind paste (dissolved in 2 tbsp hot water)
• Salt to taste
• Sugar to taste

For the Spice Paste (Bumbu Halus)

• 10-12 shallots
• 6-8 cloves garlic
• 3 cm ginger
• 3 cm galangal
• 2 cm fresh turmeric (or 1 tsp turmeric powder)
• 4-5 red chilies (adjust to heat preference)
• 3 candlenuts, roasted
• 1 tbsp coriander seeds, roasted
• 1 tsp cumin seeds, roasted
• 1/2 tsp fennel seeds, roasted
• A pinch of white pepper

Instructions

1. Wash the lamb pieces thoroughly. (Optional: Parboil the lamb for 5-10 minutes, discard water, rinse, then proceed.)
2. Prepare the spice paste: Blend or grind all spice paste ingredients (shallots, garlic, ginger, galangal, turmeric, red chilies, roasted candlenuts, roasted coriander seeds, roasted cumin seeds, roasted fennel seeds, white pepper) into a smooth paste. Add a little oil or water if needed to facilitate blending.
3. Heat cooking oil in a large pot or Dutch oven over medium heat. Sauté the prepared spice paste until fragrant and the oil separates, about 8-10 minutes, stirring constantly to prevent burning.
4. Add the bruised lemongrass, torn kaffir lime leaves, bay leaves, cinnamon stick, star anise, cloves, and cardamom pods to the pot. Sauté for another 1-2 minutes until aromatic.
5. Add the lamb pieces to the pot. Stir well to coat the lamb with the spice mixture. Cook until the lamb changes color and is lightly browned on all sides.
6. Pour in the thin coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the lamb is tender. Stir occasionally to prevent sticking.
7. Once the lamb is tender, add the thick coconut milk and the dissolved tamarind paste. Stir gently and bring back to a simmer. Cook for another 15-20 minutes, stirring frequently to prevent the coconut milk from curdling, until the sauce thickens and the oil starts to separate.
8. Season with salt and sugar to taste. Adjust seasoning as needed.
9. Serve hot with steamed rice, lontong, or ketupat.