Javanese lamb curry (Gulé kambing) from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia (page 194) by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson

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Notes about this recipe

  • Eat Your Books

    Can substitute onions for shallots, chili powder for red chiles, almonds for candlenuts, and ground turmeric for fresh turmeric.

  • alinutzamica on January 20, 2026

    8/10 I used tofu, Leek and mangetout instead of lamb. Flavour is similar to a Thai curry. I finished with some fish sauce as it wasn't salty and a bit of lemon. Served with noodles, coriander and fried shallots

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