Gulai Bagar
lamb in a poppy seed curry

1000 gr lamb
10 shallots
5 cloves garlic
1 sereh (lemongrass)
500 ml santen cair (thin coconut milk)
250 ml santen asli (thick cocunt milk)
2 asam gelugor (garcinia)
salt to taste
2 tbsp oil

1 tbsp ketumbar (coriander)
1/2 tsp jinten (cumin)
1/2 tsp aniseed
3 cm cinnamon
3 cloves
1/4 nutmeg
1 tsp peppercorn
2 tbsp white poppy seed
9 red lomboks
5 cm jahe (ginger)
3 cm kunyit (turmeric)
1 cm laos (galangal)

Cara membuat:
Cut the meat into chuncks. Slice the shallots and the garlic fine. Bruise the sereh. Roast in a dry skillet the ketumbar, the jinten, the aniseed, the cinnamon, the cloves, the peppercorns and the poppyseed. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a wok the oil and fry the shallots and the garlic in 3 minutes golden brown. Add the sereh and the bumbu and fry it for 1 minute. Add the meat and fry it brown Add the santen cair and the asam gelugor and let it cook slowly until the meat is half done. Add the santen asli and let it simmer slowly until the meat is cooked and the sauce has thickened. Mix in the salt and serve.

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