Culai Kambing – Indonesian Lamb Curry

Remove the tendons and fat from the leg of lamb, remove the bone and cut the meat into cubes. Heat the oil in a casserole very hot and brown the meat in it. Remove the peel from the onions and ginger, finely dice them, add to the meat and sauté. Season with sambal oelek, coriander, lemon zest, sugar, cinnamon, turmeric, ground cloves, salt, pepper and lemongrass.

Melt the coconut cream in half a liter of hot water and add it to the mixture. Cover the lid and cook on low heat for 120 minutes. Stir occasionally and gradually add a quarter l of water. Serve with long grain rice.

E&T 2/82

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