It went as if nothing had happened between us that was actually huge. He suddenly started to drop the silent treatment off,

and asked me to come with him to find lunch. So we went to CS. A local grocery store near the suburb. When I entered the car and put my seatbelt on, he turned to me and said he was sorry, at first he was upset due to yada, yada, yada, then apparently I was upset as well, so — he did his best to said his sorry (of which I replied in a cold answer, but hey, it’s not so important, thing was, he’s now trying to redeem himself. I accepted, though not heartily.)

And in the following sequence after we arrived at CS, I bought quite a lot of meat — lamb, beef, and chicken. I planned to make a Lamb Curry with a recipe originally from East Java, Indonesia. So, I bought a kilo of lamb ribs. 250 grams of diced lamb meat. (No, they’re not organic.) And a huge cabbage.

Later on apparently, I don’t need the cabbage. Because cabbage is only used for Lamb Stew or Lamb Soup, not Lamb Curry…

And when we arrived back at home, I quickly turned the oven on, put some tandoori chicken to be roasted. After that prepared the utensils and ingredients to make the curry.

spice

You will need:

Soup pot (that can hold min 1.3 litre water)

Smaller pot (for 0.5 litre water)

Food Processor

Meat/bone cleaver

Meat hammer/tenderiser

Cutting board for meat (I used the same cutting board as for the veggies)

Cutting board for herbs/veggies

Spatula (I used wooden spatula)

Ingredients:

  • To be grind together:
    • 1 cm turmeric root (peeled)
    • 4 huge shallots (peeled)
    • 2 cm ginger root (peeled)
    • 4 garlic (peeled)
    • 6 red chilli pepper (can be reduced or added to tailor your taste bud)
    • 4 candle nut 

2 tsp gallangal powder

500 gram lamb ribs + 250 gram diced lamb meat

2 whole lemongrass, bruise it with meat hammer

2 bay leaf

1.5 tsp coriander powder

0.5 tsp cumin powder

0.5 tsp cinnamon powder

3/4 tsp pepper powder

1/2 tsp tamarind

3 tsp coconut butter (or 3 Tbsp coconut milk)

3 tsp of coconut oil / avocado oil / olive oil / any Paleo friendly oil

1 to 1.3 litre of water

salt to taste

How to:

1. Firstly, fill in the huge soup pot with around 1.5 ltr of water, put the ginger root and let them boil

2. While waiting the water to boil, start cutting the lamb ribs to the same size as the lamb dice, around 1.5 cm sqm

3. Put all the lambs in the pot, the water might not boiled already, relax, you can leave them be

4. Now, in a smaller pot put the red chilli pepper, shallot, turmeric root, garlic, and cover them with water, let them boil altogether until tender, discard the water

5. Grab a fondue stick, jab the candle nut and burn its skin on the stove until the soot cover all of it body. Do it for all the candle nut

6. Prepare a food processor, put the candle nut and the rest of the boiled spices (Hope you didn’t forget to include the ginger root inside the huge lamb pot!) inside the food processor and grind them (or if you want to try something different, just hammer the spices altogether in a metal bowl) until smooth

7. After the lamb meats seemed well done, discard the water. But you still need the huge pot, so put it back on the stove

8. Put the coconut oil there, let it melt and its temperature raised (If you didn’t dry it thoroughly, some of the oil/water will start shooting out of the pot)

9. Put the spices from the food processor and stir fry them along with the bay leaf and lemon grass until the smell reaches your nose (Not burnt smell, I hope!)

10. Put the lambs in the pot, and turn it until the spices cover them thoroughly

11. Now add the coriander, cumin, cinnamon, gallangal, pepper and stir through again

12. After a while, the smell will start to get distinct, add the water, tamarind, and coconut butter (or coconut milk)

13. Stir and stir to get all the spices transferred equally. Then leave it until the liquid boils

14. If it has started to boil heavily, stir again to make sure it reaches the consistency you like (if too thick, add some water — if too thin, let it evaporates some more), and if you think it’s ready, add the salt (I will recommend 2.5 tsp … but if you don’t like salty taste, put it very very slightly)

Enjoy!

L

Now, have you prepared the side dish? A rice would be delish, but I opted to eat it with mashed cauliflower. It has been months since the last time I genuinely eat rice as a main meal.

While waiting the lamb curry to start boiling, I turned off the oven, and prepared a lunch of Tandoori chicken wrapped in cabbage. It tasted quite mild and sweet. Not something that I would buy again from the same store. Might be interested to make it from scratch one day.

Source:

http://www.resepmakananmu.com/resep-cara-membuat-gulai-kambing-jawa-arab-madura-dan-betawi/

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13 thoughts on “Paleo Lamb Curry from East Java

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