Gulai kambing

Gulai kambing

Spicy mutton curry

The Complete Asian Cookbook
Alan Benson


Quantity Ingredient
60g desiccated coconut
2 teaspoons tamarind pulp
2 large onions, roughly chopped
4 garlic cloves
1 tablespoon fresh ginger, roughly chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground fennel
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
4 candlenuts or brazil nuts
4-8 dried red chillies, or to taste
1 stem lemongrass
or 1 teaspoon lemon zest, finely grated
2 tablespoons peanut oil
750g mutton, cut into small cubes
2 ripe tomatoes, chopped
375ml coconut milk
1 1/2 teaspoons salt


  1. Put the coconut in a dry frying pan over medium–low heat and cook for 4–5 minutes, or until it is a rich golden brown. Remove to a plate to cool.
  2. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Put into a food processor with the onion and process to make a smooth, thick paste. Add the garlic and ginger and process to combine, then add the ground spices, candlenuts, dried chillies and toasted coconut and process until smooth and well combined. If lemon zest is being used it can be processed too, but if lemongrass is available add it later.
  3. Heat the peanut oil in a large heavy-based saucepan over low heat. Add the coconut mixture and cook for 5 minutes, stirring frequently at the beginning and constantly at the end. Add the meat and cook for 3 minutes, stirring well so that each piece is coated with the spices. Add the tomato and cook for a further 3 minutes, then add the coconut milk, salt and lemongrass, if using, and bring slowly to the boil. Reduce the heat to low and simmer for 1½–2 hours, or until the meat is tender, stirring occasionally. Serve with white rice.
The Complete Asian Cookbook
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