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Mi Gulai Kambing

Published on 3rd December 2018 In |

Recipe Rating

  • (5 /5)
  • (1 Rating)

Ingredients

  • 2 pieces Mi Urai premium egg noodles, cooked and tossed in a little oil
  • 500 g mutton, cubed
  • 2 tbsp cooking oil
  • 2 white cardamom
  • 2 cloves
  • 2 cm cinnamon stick
  • 2 cm fresh galangal
  • 2 fresh lemongrass stems, bruised
  • 2 Indian bay leaves
  • 2 kaffir lime leaves, crushed
  • 1 litre coconut milk
  • 500 ml coconut cream
  • salt (to taste)
  • palm sugar (to taste), crushed
  • Spice paste:
  • 3 medium red chillies
  • 5 shallots
  • 3 garlic cloves
  • 3 candlenuts
  • 2 cm fresh ginger
  • 2 cm fresh turmeric
  • 2 tbsp coriander seeds
  • ½ tsp cumin, toasted
  • ½ tsp white pepper
  • ¼ tsp fennel seeds, toasted

Instructions

  • 1. Blend the spice paste ingredients in a food processor.
  • 2. Heat the oil and stir-fry the spice paste until fragrant. Add the cardamom, cloves, cinnamon, galangal, lemongrass, bay leaves and kaffir lime leaves.
  • 3. Add the mutton and stir until its colour has changed evenly. Add the coconut milk and lower the heat. Stir and cook until the meat is tender.
  • 4. Add the coconut cream, salt and palm sugar. Stir until everything starts to boil.
  • 5. Put the Mi Urai in individual serving bowls, ladle the Gulai Kambing on top and serve.

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