Goat or mutton curry

Goat or mutton curry

Gulai (korma) kambing (North Sumatra)

South East Asian Food


Quantity Ingredient
2 tablespoons vegetable oil
5 shallots, sliced
3 cloves
2cm piece cinnamon bark
2 cardamom pods
1/2 cup grated fresh coconut or steamed desiccated coconut
500g goat or mutton or lamb from the leg, diced
1 tomato, peeled and chopped
2 cups all-purpose coconut milk
1 stalk lemongrass, bruised
salt, to taste
tamarind water or lime juice, to taste

Paste spices

Quantity Ingredient
10 peppercorns
1/4 teaspoon cumin seed
1/4 teaspoon fennel seed
1/2 teaspoon ground nutmeg
1 teaspoon coriander seed
1/2 teaspoon poppy seed
2.5cm fresh turmeric
or 1/4 teaspoon turmeric powder
7 red chillies, (or fewer, to taste)
3 candlenuts or raw almonds or macadamia nuts
2.5cm piece fresh ginger, smashed and chopped
8 shallots, sliced
3 garlic cloves, sliced


  1. Heat a little oil in a pan and fry the 5 sliced shallots over medium heat with the cloves, cinnamon and cardamom, until the shallots are soft.
  2. Prepare the paste spices: in a food processor attachment grind the dry spices to a powder. Add the chillies, candlenuts, ginger, shallots and garlic and grind to a paste. Add this paste to the shallot mixture in the pan and fry until fragrant.
  3. In another pan, fry the grated coconut without oil until it is yellow. Grind it as finely as possible and put it in the pan with the spice mixture. Put in the meat and fry, stirring all the time, until the meat and spices are well mixed and brown. Then add the tomato and stir-fry thoroughly. Add the coconut milk, lemongrass and salt and simmer, stirring all the time, until the meat is tender and the gravy thick. (Add more water, though, if it gets too dry.) Five minutes before the end of the cooking time, stir in the tamarind water or lime juice. Adjust the seasoning and serve.
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