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Gulai Kambing Spiced Lamb




Source of Recipe


Chef2Chef newsletter


Recipe Introduction



Makes 6 servings


List of Ingredients




1 3/4 pounds lamb
2 onions
3 Thai chile peppers
ginger, 3/4 inch knob
lemon grass root, 1/2 inch knob
1 stem lemon grass
2 garlic cloves
8 each macadamia nuts
2 tomatoes
1/3 cup oil
1/2 teaspoon cardamom, ground
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1/4 teaspoon fennel powder
1 cinnamon stick, 2 inches
4 whole cloves
salt and black pepper to taste
4 cups coconut milk

Recipe



Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon grass 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 sauté until the onion becomes translucent.

Then add the lamb, ginger, lemon grass root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the ground nuts, 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.