Friday, November 16, 2012

Indonesian Lamb Spice (Gulai)

Indonesian Lamb Spice (Gulai)
Indonesian Lamb Gulai is a national favorite.  This recipe is very special.  It's a family recipe and each time it's made, folks love it.

My own original recipe.
Prep Time: 20 minutes / Cook Time: 25 to 30 minutes

Indonesian Lamb Spice (Gulai)

  • 8 to 10 oz of lamb
  • 1/4 cup of thick coconut milk
  • 1 tbsp olive oil
  • 2 bay leaves
  • 3 lime leaves
  • 2 lemon grass (use only the bottom part)
  • 2 slices of galangga
  • salt and sugar to taste
For seasoning:
  • 2 candle nuts
  • 1/4 teaspoon coriander seed
  • 1/4 teaspoon white pepper seed
  • 2 large red chilies (without seed)
  • 2 cloves of garlic
  • 2 red onions
  • a dice of ginger
  • a dice of fresh turmeric or use the powder one
Cooking Directions:
  1. Wash the lamb, cut in to small pieces and bring to boil until tender, then leave 1.5 liters of water in it.
  2. Use a grinder and grind all the seasoning. 
  3. If it's too dry, don't use salt, use a little water instead. 
  4.  Heat the olive oil in a pan with medium heat.  Add the grind seasoning and stir it until it smells fragrant then add to the lamb. Add bay leaves, lemon grass, lime leaves, galangga, and coconut milk. When it boils, add some sugar and salt to taste and let it boil for another 10 to 15 minutes. 
  5. Now you're done. And enjoy your Indonesian gulai.


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