Recipe courtesy of Indrapura Indonesian Restaurant

Lamb Curry

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Cook: 2 hr
  • Yield: 8 servings
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2 pounds lamb meat or lamb innards

5 tablespoons vegetable oil

Spice Paste, recipe follows

2 cardamom seeds

3 cloves

1 (1 1/2-inch) piece cinnamon

1 (3/4-inch) piece fresh galangal, smashed

2 lemongrass stalks, bruised

3 salam leaves (optional)* (See Cook's Note)

1 1/2 quarts coconut milk

Spice Paste:

5 red chilies, chopped

10 shallots, chopped

5 cloves garlic, peeled

5 candlenuts

1 (3/4-inch) piece fresh ginger, chopped

(3/4-inch) piece fresh turmeric, chopped

2 tablespoons coriander seeds

1/2 tablespoon anise seed

15 black peppercorns

1/4 tablespoon fennel seeds



  1. Trim the meat and cut into cubes. Heat the oil in a large saucepan. Add the pounded spice paste and fry until fragrant. Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass, and salam leaves. After 2 minutes, add the meat and stir until the meat stiffens. Add the coconut milk and stir well on low fire until meat is tender, about 1 to 2 hours. When you see that the coconut milk is evaporating, add some hot water. When the oil comes up, take it away and keep stirring until the sauce becomes thick. Serve with white rice.

Spice Paste:

  1. Combine all of the ingredients and mix into a fine paste in a mortar and pestle, or in a food processor.

Cook’s Note

Can be found at ethnic markets. It can be substituted with curry leaves.