Balinese-Style Lamb Curry (Gulai Kambing-Inspired)

Fork-tender lamb simmered in a fragrant, coconutty Balinese-style spice sauce—warm, aromatic, and deeply savory.

Ingredients

• 800 g lamb shoulder or leg, cut into 4 cm chunks
• 2 tbsp neutral oil
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp chili flakes or chili powder (adjust to taste)
• 1 tsp ground black pepper
• 2 tbsp tomato paste
• 400 ml coconut milk
• 500 ml water (plus extra as needed)
• 2 tbsp soy sauce (or 1 1/2 tsp salt, if you don’t have soy)
• 1 tbsp brown sugar (or any sugar)
• 2 tbsp lime juice (or lemon juice)

Method

• 1

  Step 1: Brown the lamb

  Pat lamb dry and season with a pinch of salt and pepper. Heat oil in a heavy pot over medium-high heat. Brown lamb in batches (don’t crowd the pot), until you get good caramelized edges, about 3–4 minutes per side. Transfer to a plate.

• 2

  Step 2: Build the flavor base

  Lower heat to medium. Add onion and cook, stirring, until softened and lightly golden, about 6–8 minutes. Add garlic and ginger and cook until fragrant, 1 minute.

• 3

  Step 3: Toast the spices

  Add turmeric, coriander, cumin, chili, and black pepper. Stir constantly for 30–45 seconds until the spices smell “toasty” and the pot looks slightly dry (this wakes them up).

• 4

  Step 4: Caramelize the paste

  Stir in tomato paste and cook for 1 minute until it darkens slightly and sticks to the base of the pot—this adds depth.

• 5

  Step 5: Simmer until tender

  Return lamb (and any juices) to the pot. Add coconut milk, water, soy sauce (or salt), and sugar. Bring to a gentle simmer, then reduce heat to low. Cover and cook 75–90 minutes, stirring every 15 minutes, until lamb is very tender (a fork should slide in easily).

• 6

  Step 6: Finish bright

  Turn off heat and stir in lime juice. Taste and adjust: more salt/soy for savoriness, more sugar for balance, more lime for lift, more chili for heat.

Tips

• **Best cut:** Lamb shoulder gives the juiciest result for slow simmering; leg works but can be slightly leaner.
• **Make-ahead:** Even better the next day. Cool, refrigerate overnight, then reheat gently with a splash of water.
• **Serving ideas:** Serve with steamed rice. If you have them, crisp cucumber slices or a simple leafy salad are great for contrast.
• **Control the heat:** Start with 1/2 tsp chili if you’re sensitive; you can always add more at the end.

Nutrition (per serving, estimate)