Lamb Curry (gulai kambing)

This curry is my family favorite.  The original recipe I got it from my friend’s mother, I haven’t change or alter a bit.  So let’s have a curry night, everyone:)


1 kg lamb riblets

10 big red chillied (more if you like hotter)

2cm ginger

3 lemongrass

1 tbspn coriander seed

2cm turmeric

6 shallots

4 garlic

2 tspn star anis powder

5 candlenuts

5 kafir lime leaves

1/2 tbspn curry powder

1 piece cinnamon

1 can coconut milk

1 tbspn sugar

salt + pepper to taste


Use a food processor, blend chillies, ginger, lemongrass, turmeric, shallots, garlic, and candlenuts until smooth like paste.

Add 2 tablespoon oil, fry all the mixture until smell nice.  Add the riblets, kafir lime leaves, cinamon, curry powder, and star anis.  Mix them together, and cook with lid on for about 3 minutes. Then, hot water, coconut milk, sugar, salt + pepper.  Cook until the riblets is tender.  Stirring occasionally.  If it’s a bit dry add a bit more water.

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