Nasi Gulai Kambing (Indonesian Lamb Curry with Rice) Recipe for Two: A Spicy Delight

Nasi Gulai Kambing is a sumptuous Indonesian dish that combines the rich flavors of lamb, coconut milk, and an array of aromatic spices. This recipe is tailored to serve two individuals, allowing you to savor the exotic taste of Indonesian cuisine at home.


For the Lamb Curry:

  1. 300g lamb, cut into bite-sized pieces
  2. 1 cup coconut milk
  3. 1 onion, finely chopped
  4. 2 cloves of garlic, minced
  5. 2 red chilies, finely chopped (adjust according to your spice preference)
  6. 1 thumb-sized ginger, grated
  7. 1 thumb-sized galangal, grated
  8. 2 lemongrass stalks, bruised
  9. 3 kaffir lime leaves
  10. 1 turmeric leaf (optional)
  11. 2 tablespoons of oil
  12. 1 tablespoon of tamarind paste
  13. Salt and sugar to taste

For the Rice: 14. 1 cup jasmine rice

  1. 2 cups water
  2. 1 pandan leaf (optional, for fragrance)


1. Prepare the Ingredients:

  • Ensure all the ingredients are prepped and ready before starting the cooking process.

2. Cook the Rice:

  • Rinse jasmine rice under cold water until the water runs clear. In a rice cooker, combine rice, water, and pandan leaf. Cook the rice according to the rice cooker instructions.

3. Sear the Lamb:

  • In a large pan or pot, heat oil over medium heat. Sear the lamb pieces until browned on all sides. Remove the lamb from the pan and set aside.

4. Sauté Aromatics:

  • In the same pan, add more oil if needed. Sauté chopped onion, minced garlic, grated ginger, and grated galangal until fragrant.

5. Add Spices:

  • Stir in the chopped red chilies, bruised lemongrass, kaffir lime leaves, and turmeric leaf (if using). Continue sautéing for another minute.

6. Incorporate Lamb:

  • Return the seared lamb to the pan. Mix well to coat the lamb with the aromatic spices.

7. Pour in Coconut Milk:

  • Add coconut milk to the pan, stirring gently to combine. Bring the mixture to a simmer.

8. Tamarind Paste:

  • Dissolve tamarind paste in a tablespoon of warm water. Add it to the curry for a tangy flavor. Adjust the seasoning with salt and sugar to taste.

9. Simmer to Perfection:

  • Let the curry simmer over low heat, allowing the flavors to meld and the lamb to become tender. This may take about 45 minutes to an hour. Stir occasionally.

10. Check Consistency: – If the curry is too thick, add a bit of water to achieve your desired consistency.

11. Remove Aromatics: – Before serving, remove lemongrass, kaffir lime leaves, and turmeric leaf (if used) from the curry.

12. Serve Hot: – Spoon the flavorful Nasi Gulai Kambing over plates of jasmine rice. The aromatic fragrance of the curry and the tender lamb will excite your senses.

13. Garnish and Enjoy: – Garnish with fresh cilantro or fried shallots for added texture and flavor. Serve hot and relish the delightful combination of spice and richness in this traditional Indonesian dish.

Nasi Gulai Kambing is a delightful exploration of Indonesian flavors, blending the boldness of lamb with the aromatic spices and creamy coconut milk. This recipe, designed for two, brings the essence of Indonesian cuisine to your dining table, allowing you to indulge in the unique and exotic taste of Nasi Gulai Kambing. Selamat makan! (Enjoy your meal!)

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