Wednesday, March 23, 2011
Gulai Kambing - Lamb "Stew"
What's with the quotation marks on the "Stew"?
Because I didn't exactly stew the lamb ^_^'
I was not in the mood for any stewing, it's a weekday night! I need something quick and tasty.
Thus, I just quickly seared the lamb, finish them in the oven for a few minutes and serve them with gulai (Indonesian stew) "gravy" that I used to cook my potatoes. Lazy shortcuts as always.
- Lamb cutlets (salt, pepper, ground corriander & cumin to season)
- 2 potatoes, cut into chunks, water
- 1 pack of Gulai seasoning (I used Indofood)
- Garnish/Optional: crispy shallot, kecap manis (Indonesian sweet soy sauce), chopped chilli, lemon/lime
Cook potatoes in a bit of water (do not use too much water) and gulai seasoning until the potato chunks reached the desired softness. Preheat oven to 250C. Heat up a frying pan, season lamb cutlets with salt, pepper, ground corriander, cumin, add with a bit of oil, sear each side, finish in the oven for a few minutes or until they reach the desired level of doneness. Serve lamb cutlets with the potatoes and the gulai "gravy", garnish and consume with lots of steamed rice.
I still miss the original slow cooked, stewed version, but this is better than no gulai kambing at all. And my new name should be Miss Compromise.