Ingredients

  • Serves 2-4 people
  • 500 g mutton

    10 g leek, thinly sliced

    10 g fried onions

    30 ml cooking oil, for sauteing

     

    Ground spices :

    5 pcs shallots

    8 cloves garlic

    5 pcs candlenuts

    10 pcs red cayenne chili

    7 pcs curly red chilies

    15 g turmeric

    10 g ginger

     

    Whole spices:

    15 g galangal, crushed

    1 lemongrass, crushed

    2 bay leaves

    2 kaffir lime leaves

    1 pcs star anise

    2 pcs cardamom

    1 cinnamon stick

    10 g coriander

     

    800 ml water

    100 ml coconut milk

     

    Seasoning:

    8 g salt

    5 g sugar

    17 g chicken stock powder

    10 g brown sugar

     

Gulai Kambing Khas Jawa (Mutton Curry)
Recipe Courtesy of
Asian Food Network

Gulai Kambing Khas Jawa (Mutton Curry)

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There are various versions of mutton curry, depending on the region. This version is from Central Java and is commonly known as Gulai Kambing Khas Jawa. As more liquid is used in preparation of this gulai, the sauce is slightly runnier compared to the Sumatran version. Nonetheless, it is still very tasty and flavorful. Other mutton parts are sometimes also included, such as the fat, offal, and ribs. If a spicier gulai is preferred, additional cayenne pepper can be crushed and added to the dish just before serving. Delicious with piping hot rice!
  • Medium
  • 60 min
  • 40 min
  • 15 min
  • 1 steps
  • 25 Ingredients
  • Medium
  • 1 steps
  • 25 Ingredients
  • 60 min
  • 40 min
  • 15 min

Instructions

  1. Making Gulai Kambing Khas Jawa

    • Boil the mutton for around 30 minutes in at least 1 liter of water. Remove and cut to preferred size. Strain the water used for boiling the mutton, and keep aside 800 ml.

    • Puree the spices ingredients into a paste.

    • Heat cooking oil in a pan to medium heat. Saute the paste together with the whole spices for about 15 minutes, stirring constantly.

    • Add the strained water and the mutton, and bring to a boil. Once it’s boiling, add the coconut milk and seasoning and stir until blended. Reduce the heat and simmer until the liquid is slightly reduced and the gulai thickens slightly. Remove and set aside.

    Making Gulai Kambing Khas Jawa


Plate and Serve!

Prepare a serving bowl and pour the Gulai Kambing Khas Jawa into the bowl. Garnish with fried onions and leek. This curry can also be served with chips.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g mutton

      10 g leek, thinly sliced

      10 g fried onions

      30 ml cooking oil, for sauteing

       

      Ground spices :

      5 pcs shallots

      8 cloves garlic

      5 pcs candlenuts

      10 pcs red cayenne chili

      7 pcs curly red chilies

      15 g turmeric

      10 g ginger

       

      Whole spices:

      15 g galangal, crushed

      1 lemongrass, crushed

      2 bay leaves

      2 kaffir lime leaves

      1 pcs star anise

      2 pcs cardamom

      1 cinnamon stick

      10 g coriander

       

      800 ml water

      100 ml coconut milk

       

      Seasoning:

      8 g salt

      5 g sugar

      17 g chicken stock powder

      10 g brown sugar

       

    Nutrition
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