Can I make Gulai Kambing spicier?
Yes, you can add a few bird's eye chilies to the Gulai paste or directly to the curry while it simmers for extra heat.
DINNER
Indonesian Gulai Kambing (Lamb Curry) with Roti Jala
This rich and aromatic Indonesian lamb curry, known as Gulai Kambing, features tender lamb simmered in a coconut milk-based sauce with a blend of fragrant spices. Served with delicate, lacy Roti Jala, it's a comforting and flavorful meal perfect for dinner.
HOW TO MAKE IT
Let's cook.
01
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and sear them on all sides until browned, about 5-7 minutes. Remove the lamb and set aside.
02
Reduce heat to medium. Add the Gulai paste to the pot and sauté for 2 minutes until fragrant. Return the seared lamb to the pot.
03
Pour in the coconut milk and water. Add salt, sugar, smashed lemongrass, kaffir lime leaves, sliced galangal, and cinnamon stick. Stir well to combine.
04
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 75-85 minutes, or until the lamb is very tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
05
While the curry simmers, prepare the Roti Jala. Heat a non-stick skillet over medium heat. Pour the Roti Jala batter into a Roti Jala dispenser or a squeeze bottle with multiple nozzles.
06
Swirl the batter in a lacy, net-like pattern onto the hot skillet. Cook for 1-2 minutes until the edges curl and the Roti Jala is lightly golden and cooked through. Gently fold it into quarters and remove from the skillet. Repeat with the remaining batter.
07
Once the lamb is tender, remove the lemongrass, kaffir lime leaves, galangal, and cinnamon stick from the curry. Taste and adjust seasoning if necessary.
08
Serve the hot Gulai Kambing immediately with the freshly made Roti Jala on the side.
About This Recipe
This rich and aromatic Indonesian lamb curry, known as Gulai Kambing, features tender lamb simmered in a coconut milk-based sauce with a blend of fragrant spices. Served with delicate, lacy Roti Jala, it's a comforting and flavorful meal perfect for dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can marinate the lamb in a tablespoon of Gulai paste for at least 30 minutes before searing. Ensure your Roti Jala batter is smooth and lump-free for the best lacy texture.
Easy Substitutions
Beef can be used instead of lamb for the curry. If you cannot find galangal, a small amount of ginger can be used, though the flavor will be slightly different. For Roti Jala, you can use store-bought plain roti or naan as a quick alternative.
Storage & Reheating
Leftover Gulai Kambing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce is too thick. Roti Jala is best eaten fresh but can be stored at room temperature for a few hours, covered.
Serving Suggestions
Serve this hearty Gulai Kambing with a side of steamed white rice for those who prefer it over Roti Jala. A simple cucumber and tomato salad can provide a refreshing contrast to the rich curry. You can also offer a sprinkle of fresh cilantro as a garnish.
Common Mistakes
Overcooking the lamb can make it tough; ensure it simmers gently until just tender. Not sautéing the Gulai paste long enough can result in a raw spice flavor; cook it until fragrant. For Roti Jala, using a skillet that isn't hot enough will make the batter stick, while one that's too hot will burn it quickly. Not stirring the curry occasionally can lead to the coconut milk scorching at the bottom of the pot.
Frequently Asked Questions
What if my Roti Jala batter is too thick?
Add a tablespoon of water at a time and mix until it reaches a pourable, thin consistency.
Can I freeze Gulai Kambing?
Yes, Gulai Kambing freezes well. Store it in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly.
Is there a vegetarian version of Gulai?
You can make a vegetarian gulai using firm tofu, tempeh, or mixed vegetables like potatoes and green beans.
MORE TO KNOW
Making Roti Jala requires a bit of practice to get the lacy pattern just right. The key is to have a batter that is thin enough to flow easily but not so thin that it breaks apart. A specialized Roti Jala dispenser makes the process much easier, but a squeeze bottle with a few small holes poked in the cap can also work. The motion should be a continuous circular or zigzag pattern to create the net-like effect. Don't overcrowd the pan; cook one Roti Jala at a time for best results.
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