26/10/2026
Thank you to all those who asked how we are! Thanks to our step that can be inconvenient for customers we have been protected and no water has come in so we are up and running. Hope you are all OK after the storm!
Gulai Domba
Lamb Gulai
Serves 6. Serve with steamed rice.
Ingredients
1.5 kg Bute bone-in lamb shoulder, cut into 4 cm pieces
2 tbsp vegetable oil
5 long red chillies, roughly chopped
10 small Asian shallots, roughly chopped
5 garlic cloves, roughly chopped
5 candlenuts, chopped
2 cm fresh ginger, chopped
2 cm fresh turmeric, chopped
2 tbsp coriander seeds
1 tsp ground white pepper y
1 tbsp coconut or palm sugar
3 cloves
1 cinnamon stick
5 cm piece of galangal, grated
2 lemongrass stalks, bruised
3 kaffir lime leaves
750 ml water
400 ml coconut cream
600 g potatoes, peeled and cut into chunks
Fried shallots, to serve
Steamed rice, to serve
Method
Put the lamb in a saucepan, cover with water and bring to the boil. Drain, rinse under cold water and pat dry.
Blend or pound the chillies, shallots, garlic, candlenuts, ginger, turmeric, coriander, white pepper and sugar into a coarse paste.
Heat the oil in a large, heavy-based pan over medium heat. Add the paste, cloves, cinnamon, galangal, lemongrass, lime leaves. Cook for about 7 minutes, stirring, until fragrant.
Add the lamb and stir to coat it in the paste. Cook for about 4 minutes. Pour in the coconut cream and water. Bring to the boil, then reduce the heat and simmer gently for about 1½ hours, until the lamb is tender. Add the potatoes for the last 30–40 minutes of cooking, and simmer until tender.
Stir in the coconut cream and bring back to the boil. Remove the cinnamon stick and lemongrass before serving. Scatter with fried shallots and serve with rice.
