Gulai Kambing

Step 1

Pat the lamb cubes dry with paper towels — dry surfaces brown better and develop deeper flavor instead of steaming.

Step 2

Combine the shallots, garlic, ginger, turmeric, and coriander in a food processor; pulse until you have a coarse paste, about 1 minute.

Step 3

Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Step 4

Working in two batches, brown the lamb cubes, turning occasionally, until deeply golden on all sides — about 6 minutes per batch.

Step 5

Transfer the browned lamb to a plate and set aside; discard all but 1 tablespoon of fat from the pot.

Step 6

Reduce heat to medium, add the spice paste, and stir constantly for 2 to 3 minutes until fragrant and slightly darker.

Step 7

Pour in the coconut milk slowly, stirring to dissolve and blend with the paste; cook for 1 minute until combined.

Step 8

Add the beef or lamb stock, bruised lemongrass stalks, and whole chilies; return the lamb and any accumulated juices to the pot.

Step 9

Bring to a simmer over medium heat, then reduce to low and partially cover with a lid, leaving a small gap for steam.

Step 10

Simmer gently for 60 to 70 minutes, stirring occasionally, until the lamb is very tender and easily pierced with a fork.

Step 11

Taste and season with salt and pepper; remove the lemongrass stalks and whole chilies if you prefer less heat, or leave them for aroma.

Step 12

Serve hot in shallow bowls with white jasmine rice, spooning the rich coconut sauce over the top.