192e Lamb Curry with Pineapple (Gulai Kambing & Nenas)



500 grams Lamb meat cut into bite size

1/2 pcs Pineapple cut in quarter length ways

5 tbs. Vegetable oil

10 pcs Shallots finely chopped

5 cloves Garlic

4 cm Cinnamon

3 pcs Clove

1/2 tsp. Nutmeg

2 pcs Cardamon

750 ml Coconut milk thin Mix 500 ml coconut cream with 250 ml water

500 ml Coconut cream

1 tbs. Tamarind juice

4 tsp. Coriander seeds roasted

1/2 tsp. Caraway

1/2 tsp. Fennel

1 tsp. Pepper

1/2 tsp. Salt to taste


Using sharp knife, trim the bottom of the pineapple, cut in quarter length ways, then cut a cross in 1,5 cm thick.

Blend coriander, caraway, fennel, pepper, garlic into a paste using a mortar and pestle or food processor. In a frying pan place five tablespoons vegetable oil, fry the paste. Stir over a low heat until the color turns golden. Add shallots, cinnamon stick, cloves, nutmeg and cardamon.

Add the lamb meat and stir. Add thin coconut milk simmer for a few minutes until the lamb is tender. Then add coconut cream. Turn down the heat and simmer to reduce the sauce. Add tamarind juice and pineapple. Cook the pineapple until little bit soft. Removed from the stove.