Lamb Curry (Autumn, and Winter Soup)

Indonesian Lamb Curry

Amidst the chaos and rush of city life, where the sound of pots and pans frequently competes with the smooth hum of our everyday lives, a delectable dish called Indonesian ‘Lamb Curry’, locally known as Gulai Kambing, arose and quickly became the centerpiece of my culinary explorations.

Tender lamb and creamy soup make it the taste so perfect (source)

This dish, which I came across while traveling to Jogjakarta, not only piqued my interest in the diverse tastes of Asian cuisine, but it also became a trustworthy companion in my kitchen, bringing in a wonderful affair.

The lamb, perfectly tender and dressed in a rich curry, offered anecdotes of the Indonesian culinary tradition that touched me.

Since then, I have tried endlessly to replicate the delicious taste and beautiful aroma of the Lamb curry, and after many tries, I finally was able to get the exact taste that the restaurant in Jakarta had!

These are some of my favorites:

Indonesian Lamb Curry
Tender lamb and creamy soup make it the taste so perfect

Now, every time I make this dish, the aroma that fills the air becomes a portal, taking me back to that little gem of the eatery, and the sizzling of spices in the pan echoes the vibrant energy of the streets of Jakarta.

Cooking became a kind of time travel, and the more the Indonesian ‘Lamb Curry’ was perfected, the closer I got to understanding its unique taste composition.

I invite you to have an exciting culinary experience of your own as I share this dish with you.

Allow the ancient traditions and delicious flavors of Indonesian ‘Lamb Curry’ to serve as an inspiration for innovation and a portal into the rich and fascinating world of Southeast Asian cuisine.

Cultural Significance of Gulai Kambing

Gulai Kambing boasts a rich culinary history rooted in the archipelago’s diverse heritage.

Influenced by Indian, Chinese, and Middle Eastern flavors, it features lamb or goat meat simmered in coconut milk and a medley of spices like lemongrass, galangal, and kaffir lime leaves.

The historical roots of Gulai Kambing can be traced back to the Indonesian archipelago, where lamb or goat meat was readily available.

The use of coconut milk, a staple in Indonesian cooking, contributes to the dish’s richness and creaminess.

This traditional curry reflects Indonesia’s communal dining culture and is served during celebrations and special occasions.

Regional variations showcase the nation’s culinary diversity, making Gulai Kambing a symbol of Indonesia’s flavorful past and a beloved dish that continues to bring people together with its aromatic and hearty goodness…

Indonesian Lamb Curry


Now let me show you how you can perfectly prepare this Indonesian delight from the comfort of your home.

Pairing Suggestions

Try serving flavorful rice alongside Indonesian “Lamb Curry” to enhance your meal experience. The intense flavors of the curry are perfectly balanced by the subtle taste of the rice. Pair it with a cucumber and tomato salad topped with a zesty lime dressing for an extra touch of flavor.

Warm ‘Roti’ or ‘Naan’ makes a great side dish for those looking for a richer experience. This allows you to fully enjoy every last ounce of the delicious curry.

How to Store Your Indonesian ‘Lamb Curry’

Before storing, first let the curry cool to room temperature. Transfer the curry into airtight containers to keep moisture and air from leaking. Label the containers with the preparation date. This guarantees that you do not consume very old or expired food. Keep the sealed container in the fridge. You can usually keep the curry in the refrigerator for 2–3 days. You can also try freezing the curry if you want to keep it fresh for longer.


Allow the pleasant smell of Indonesian ‘Lamb Curry’ to carry you away to the country’s core as it fills your kitchen. This dish, made with love and tradition, reminds us of the rich history of human connection via food while also enticing the taste buds.

So, grab your family and friends, spread the passion for cooking, and enjoy the food because it has no boundaries. May the experiences cherished at the dining table last a lifetime. Happy cooking!

Indonesian Lamb Curry

Lamb Curry (Autumn, and Winter Soup)

lamb Curry, perfectly tender and dressed in a rich curry, offered anecdotes of the Indonesian culinary tradition that touched me.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner, lunch, Main Course
Cuisine Indonesian, Malaysian
Servings 4
Calories 381 kcal


  • 1 kg of lamb or mutton, cut into small pieces
  • 200 ml thick coconut milk
  • 600 ml of water
  • 2 tbsp of vegetable oil
  • 2/3 kaffir lime
  • 2 bay leaves
  • salt, to taste
  • sugar, to taste
  • 2 inches of ginger
  • 2 inch galangal
  • 1/2 lemongrass
  • Fried onion
  • Fresh green lime

Ground Spices

  • 100 grammes of shallot
  • 8 cloves of garlic
  • 3/4 chili
  • 3 candlenuts
  • 1 tsp cumin
  • half a cup of water for blending


  • Heat the oil in a large pan or pot over high to medium heat. Add the ground spices and stir them until the aroma is released.
  • Add the meat and stir for a minute. Add water, and cover the pot. Let it boil for 10–15 minutes, and then lower the heat. Cook it slowly, letting the meat cook well.
  • When the meats are soft enough, you are ready to pour the coconut milk. Do not boil for long when the coconut milk is added. Boil for 1/2 minutes and turn off the stove.
  • The soup is ready to serve. Add a sprinkle of fried onion and cut lime on top. You can serve it with hot steamed rice. Enjoy!
Keyword Indonesia Lamb Curry, Lamb Curry

Maya Sari

I'm Maya Sari, a passionate East Culinary food blogger here to share with you the secrets of the mouthwatering flavors of East Asian cuisine

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