Indonesian lamb curry is a gulai-style stew of tender lamb simmered with coconut milk, lemongrass and a fragrant spice paste. Recipes vary across Indonesia and from one household to another; this version borrows familiar gulai flavors and uses lamb shoulder for a rich, gently spiced curry that is especially good with rice.
Ingredients
- 3 lb (1.36 kg) boneless lamb shoulder, cut into 1½-inch (4 cm) pieces
- 8 medium shallots, about 1 cup chopped (250 g)
- 5 garlic cloves (15 g), peeled
- 1½ inches (4 cm) fresh ginger (30 g), peeled and sliced
- 1 inch (2.5 cm) fresh galangal (20 g), peeled and sliced; use extra ginger if unavailable, knowing the curry will be less citrusy and piney
- 4 candlenuts (20 g); substitute 4 unsalted macadamias or cashews for a similar body, though the flavor will be slightly different
- 2 red finger-length chiles (20 g), stemmed; remove seeds for less heat, or omit
- 2 stalks lemongrass (60 g), tough outer layers removed and lower sections bruised
- 2 Indonesian salam leaves; substitute 1 small bay leaf, which gives a different, more familiar bay aroma
- 2 tsp ground coriander (4 g)
- 1 tsp ground cumin (2 g)
- 1 tsp ground turmeric (3 g)
- 1 cinnamon stick, about 3 inches (7 cm)
- 3 whole cloves (about 0.5 g)
- 3 green cardamom pods (about 1 g), lightly crushed
- 3 tbsp neutral cooking oil (45 ml)
- 2 cups water (475 ml)
- 1 can full-fat coconut milk, about 1¾ cups (400 ml), shaken
- 1 tbsp tamarind paste (15 g); if unavailable, finish with 1 tbsp (15 ml) lime juice instead
- 2 tsp fine salt (10 g), plus more to taste
- 1 tsp granulated sugar (4 g), optional, to balance the spice and tamarind
Instructions
- Prepare the paste. Put the shallots, garlic, ginger, galangal, candlenuts and chiles in a small food processor or blender. Process to a thick, fairly smooth paste, scraping down the sides as needed. Add a tablespoon of water only if the blades need help moving. This preparation takes about 15 minutes; allow another 15 minutes to trim and cut the lamb, measure the spices and set out the remaining ingredients.
- Brown the lamb. Pat the lamb dry. Heat the oil in a heavy Dutch oven or large lidded pot over medium-high heat. Working in two batches so the pieces have space, brown the lamb on several sides, about 5 minutes per batch. Transfer it to a plate. Browning adds savory flavor, but do not worry about cooking the centers through at this stage.
- Cook the spice paste. Reduce the heat to medium. Add the blended paste to the pot and cook, stirring often, for about 8 minutes. It should become aromatic and slightly darker, with some of its raw, sharp smell cooked away. If it catches on the bottom, lower the heat and add a spoonful of water rather than letting the paste scorch.
- Bloom the dry spices. Stir in the coriander, cumin and turmeric, then add the cinnamon stick, cloves, cardamom, bruised lemongrass and salam leaves. Stir for 1 minute, just until fragrant. Keep the spices moving; ground spices can turn bitter if they burn.
- Begin the braise. Return the lamb and any juices from the plate to the pot. Add the water and salt, stirring to coat the meat. Bring to a gentle simmer, then cover and cook over low heat for 1 hour 35 minutes. Keep the liquid at a quiet bubble rather than a rolling boil, and stir every 20 to 30 minutes, scraping the bottom gently. If the pot looks dry before the lamb is tender, add hot water in ¼-cup (60 ml) increments.
- Add coconut milk and finish. Stir in the coconut milk, tamarind paste and optional sugar. Simmer uncovered for about 15 minutes, stirring occasionally, until the sauce is creamy and the lamb is very tender. The USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C) with a 3-minute rest; check a large piece with a food thermometer and, once it has reached that temperature, let the curry stand off the heat for at least 3 minutes. For a braise, the lamb will usually be much hotter by the time it is fork-tender. Taste the sauce and adjust the salt or tamarind before serving.
Tips
- Choose a braising cut. Lamb shoulder has enough connective tissue to become tender during the slow simmer. Boneless leg can work, but it is leaner and may become dry if cooked for the full time, so start checking it earlier. Lamb stew meat is convenient, though the size and tenderness of the pieces can vary.
- Make the paste fine, not watery. A thick paste clings to the meat and cooks evenly. Add water sparingly to help a blender; too much can make the paste splatter and take longer to fry. If you do not have a blender, chop everything very finely and pound it in a mortar in batches.
- Use gentle heat after adding coconut milk. A lively boil can make coconut milk look separated or greasy. Keep the curry at a low simmer and stir gently. Even if a little oil rises to the surface, the sauce is still usable; skim excess oil if you prefer a lighter finish.
- Adjust the substitutes thoughtfully. Galangal, candlenuts and salam leaves are sold at many Southeast Asian grocery stores, often fresh or frozen. Ginger, cashews and bay leaf are practical stand-ins, but they do not reproduce the exact flavor. If using lime in place of tamarind, add it at the end so its bright flavor stays fresh.
Serving Suggestions
Serve the curry hot with steamed jasmine rice or another plain long-grain rice, which absorbs the coconut-spice sauce without competing with it. For a fuller Indonesian-inspired meal, add cucumber slices, a simple cabbage or green bean dish, and a bowl of sambal for anyone who wants extra heat. A little sliced scallion or cilantro can add freshness, although neither is necessary for the curry to taste complete.
Spoon plenty of sauce over each portion and include a few pieces of lemongrass or whole spices only if you want them visible; diners should avoid eating the woody lemongrass, cinnamon, cloves and cardamom pods. If serving family-style, set out lime wedges so people can brighten their own bowls. The curry is substantial, so rice and one crisp or lightly dressed vegetable side are usually enough.
Variations
For a milder curry, omit the chiles or use one mild red chile with the seeds removed. For more heat, add a chopped bird’s-eye chile to the paste, or serve sambal alongside rather than increasing the heat for the whole pot. If the sauce tastes too rich, use light coconut milk for part of the full-fat milk, but expect a thinner, less silky result.
This recipe uses lamb, but gulai is made in many forms and the meat and seasoning vary by region and household. Beef chuck can be substituted at the same weight and cooked until tender, though it may need additional time. For a less rich finish, use 1 cup (240 ml) coconut milk and add ¾ cup (180 ml) water; the sauce will be lighter and less creamy. You can also leave out the optional sugar, especially if your tamarind paste is already mild.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and the spices often taste more settled the next day. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months; thaw overnight in the refrigerator for the most even reheating.
Reheat only the amount you plan to serve, either in a saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of water if the coconut sauce has become too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the full pot.
Frequently Asked Questions
Is Indonesian lamb curry the same as rendang?
No. Gulai and rendang are related Indonesian curry traditions, but they are not identical dishes. This gulai-style recipe has a spoonable coconut sauce and is simmered until the lamb is tender. Rendang is typically cooked much longer, until the liquid reduces substantially and the meat is coated in a concentrated, drier spice mixture. Regional versions of both dishes vary.
Can I make this curry ahead?
Yes. Cook it through, cool it promptly, and refrigerate it within 2 hours. Reheat gently the next day to 165°F (74°C). The sauce may thicken overnight, so stir in a little water as it warms and taste for salt and acidity again before serving.
Can I make it in a slow cooker?
You can, although browning the lamb and frying the paste first are important for flavor. Complete those steps on the stove, then transfer the lamb, paste, spices and water to the slow cooker. Cook on low until the lamb is tender, roughly 6 to 8 hours depending on the cooker and the size of the pieces. Stir in the coconut milk and tamarind for the final 30 minutes, and confirm the lamb reaches the safe minimum temperature in the recipe instructions.
Why is my coconut sauce oily or split?
Coconut milk can separate if it boils hard, and some oil may also come from the lamb as it braises. Keep the final simmer gentle and stir occasionally. If the sauce separates, take the pot off the heat and stir in a small splash of warm water; it may become smoother, though it does not need to look perfectly emulsified to serve.
What can I use instead of galangal or candlenuts?
Use extra fresh ginger for galangal, but expect a warmer, less citrusy aroma. For candlenuts, use unsalted macadamias or cashews to add richness and help thicken the paste. Avoid salted or roasted nuts, which can change the seasoning and flavor. If none are available, omit the nuts rather than using a sweetened or heavily seasoned substitute.
How do I know when the lamb is tender?
A fork should slide into a piece easily, and the meat should yield without turning mushy. If it is still chewy after the stated simmer, cover the pot and continue cooking in 15-minute increments, checking the liquid each time. Lamb shoulder pieces can differ, so tenderness is a more useful finishing cue than relying on the clock alone.
Related
- Belfast Chinese Curry Sauce Recipe for Chips and Rice
- Ayam Malaysian Rendang Curry Paste Recipe
- Bangladeshi Beef Curry with Potatoes, Slowly Simmered
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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