Lamb Leg Curry Recipe

(Gulai Kambing)

Ingredients :

3 tablespoons

3

5 cm

2

4

1 stalk

3

1 kg

750 cc

250 cc

1 tablespoon

Spices (ground)

4

3 cloves

6

4

2 teaspoons

1 teaspoon

1/4 teaspoon

10

1 teaspoon

1 teaspoon

1/2 tablespoon

Oil

Cloves

Cinnamon stick

Cardamoms

Fenugreek seeds

Lemon grass, bruised

Kaffir lime leaves

Leg of lamb, chopped into serving pieces

Thin coconut milk

Thick coconut milk

Tamarind juice

Salt to taste

Fried shallots, for garnishing

Red chilies

Garlic

Shallots

Candlenuts, roasted

Coriander, roasted

Peppercorns

Cumin, roasted

Aniseeds, roasted

Chopped ginger

Chopped turmeric

Chopped galangal

• Heat oil and gently fry ground spices until fragrant, then add other spices, lemon grass and kaffir lime leaves.
• Stir until soft.
• Add meat and continue to cook until the color changes.
• Add thin coconut milk and simmer until the meat is half-cooked.
• Pour in thick coconut milk and simmer until meat is tender.
• Add tamarind juice, season with salt and bring to the boil.
• Serve with a sprinkle of fried shallots.