Asian Meats Recipes - Javanese Mutton Curry (Gulai Bagar Jawa) Recipe

Ingredients

• 2 tablespoons cooking oil

• 2 oz. (60 g.) grated coconut (roasted dry & finely ground)

• 3-4 curry leaves

• 1/2 stalk serai/lemon grass (bruised)

• 3 lb. (1 1/2 kg.) leg of lamb (boned & cubed)

• 4 medium tomatoes (blanched, skinned & chopped)

• 3 3/4 cup thin santan/thin coconut milk

• salt to taste

• 2/3 cup thick santan/thick coconut milk

Spice Ingredients:

• 2 teaspoons ketumbar/ground coriander

• 1 teaspoon ground jintan putih/white cumin

• 2 bunga cengkih/cloves

• 1/2-inch (1.2cm) kayu manis/cinnamon stick

• q pinch ground nutmeg

Ground Ingredients:

• 1/2 stalk serai/lemon grass

• 3 shallots

• 2 cloves garlic

• 3 red chilies (seeded)

• 1-inch (2.5cm) piece ginger root

• 1 teaspoon kunyit/ground turmeric

• 1/2-inch-(1.2cm) piece loas/galangal

• 10-12 buah kears/candlenuts

Serves 6

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Method:

1. Heat oil over low flame. Fry spice ingredients till aromatic. Drain out whole spices and set aside.

2. Add ground ingredients to flavored oil in pan. Fry over medium heat till the oil separates and floats on top.

3. Add coconut, curry leaves, lemon grass and lamb. Stir-fry rapidly to mix.

4. Add tomatoes and cook till pulpy.

5. Lower heat, add thin coconut milk and salt to taste. Simmer till meat is tender.

6. Add reserved fried spices and thick coconut milk. Taste and adjust seasoning. Heat through and remove from flame.

7. Serve hot, with boiled white rice.