Skip to content

Meat, South and Southeast Asian

Gulai kambing with rice

Gulai kambing is an Indonesian lamb curry from Sumatra, simmered in coconut milk with turmeric, ginger, and lemongrass, served with white rice for 4 people. It takes about 1 hour 50 minutes, has a medium difficulty level, and costs €3.80 per serving. The key is browning the lamb well before adding the coconut milk, then letting the sauce reduce until the oil rises to the top.

A gentle lamb curry from Sumatra, gulai kambing, simmered in coconut milk with turmeric and warm spices, served with white rice.

Gulai kambing with rice
Total time
1 h 50
Difficulty
Medium
Cost per person
€3.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Gulai kambing is a mellow, fragrant curry where the chili heat shows up after the roundness of the coconut milk settles in. The lamb simmers for a long time until it turns tender, and the sauce takes on a golden color from the turmeric. This isn't a sharp, fiery curry, it's warm and enveloping, carried by lemongrass and ginger.

This is the kind of dish to plan for a Sunday, when you have time to let it simmer without rushing. It works well for a meal between adults or for having people over, especially if you like spices without letting them take over. Mon Chou brings it back in fall and winter, when a warming dish feels right.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 900 g

Pantry

  • Coconut milk 40 cl
  • Basmati riceoften in the pantry 300 g
  • Turmericoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 2 tsp
  • Cuminoften in the pantry 1 tsp
  • Cardamom podsoften in the pantry 2
  • Neutral oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 4
  • Garlic 4 cloves
  • Fresh ginger 30 g
  • Lemongrass 2
  • Fresh red chilies 2

The step by step recipe

  1. Blend the shallots, garlic, ginger, and chilies into a paste. Cook it in the oil with the spices. 6 min

    Stir constantly, dry spices burn very fast.

  2. Add the cubed lamb and brown it on all sides. 8 min

    Brown it well, the meat should lose its raw look completely.

  3. Pour in the coconut milk and a glass of water, add the crushed lemongrass, season with salt, and let it simmer covered. 1 h 10

    Stir occasionally, the coconut milk can catch on the bottom.

  4. Uncover and let it reduce until the sauce thickens and the oil rises to the surface. 10 min

    A sauce that finishes cooking in its own oil turns richer and deeper.

  5. Cook the rice and serve the lamb topped with the golden sauce. 12 min

    Let it rest five minutes, the flavors settle into place.

Our tips to get it right

  • Pick a well marbled lamb shoulder rather than a lean cut, it holds up better during the long simmer and stays moist.
  • Crush the lemongrass firmly before adding it, this releases its aroma into the sauce even though you'll remove the stalk before serving.
  • If the sauce hasn't thickened enough by the end, keep simmering uncovered rather than raising the heat, which risks scorching it.

The variations

  • Swap the lamb for chicken pieces, which cuts the simmering time down to about 35 minutes.
  • For a vegetarian version, use chickpeas and potatoes instead of meat, and shorten the cooking time accordingly.
  • For kids or sensitive palates, remove the chili seeds or use just one chili instead of two.

What to serve it with

  • Plain white or basmati rice
  • Fresh sliced cucumber
  • Sweet iced black tea

Storage

Gulai kambing keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, since coconut milk sauces hold up fine in the freezer. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you make gulai kambing ahead of time?

Yes, it's actually recommended, the sauce deepens in flavor overnight. Make it the day before and reheat gently before serving.

Can you substitute fresh lemongrass?

If you can't find any, use frozen or tubed lemongrass in the same amount. Skip the dried powdered version, the aroma is too different.

What lamb cut works if shoulder isn't available?

Neck or boneless leg both work well, as long as the cut has some fat to stay moist during the long simmer.

How do you know when the sauce has reduced enough?

You should see the oil rising slightly to the surface and the sauce coating the back of a spoon. Count about 10 minutes uncovered once the lid comes off.

How long does it take to make a gulai kambing, Indonesian lamb curry with coconut milk, served with white rice?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a gulai kambing, Indonesian lamb curry with coconut milk, served with white rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a gulai kambing, Indonesian lamb curry with coconut milk, served with white rice cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Recipes with lamb

See all