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    You are in: Home / Recipes / Gulai Bagar (Western Sumatran Curry) Recipe
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    Gulai Bagar (Western Sumatran Curry)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    Member #610488's Note:

    The original recipe uses goat meat but lamb can be substituted. Serve over hot rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a wok or frying pan, roast the coconut until golden brown (takes only a few minutes). Remove and place in blender.
    2. 2
      Roast the coriander seeds, stirring continuously for 1-2 minutes then remove and place in blender. Add the almonds and grind in the blender until ingredients are a warm paste.
    3. 3
      Heat the oil and stir fry the onions, garlic and chillies for two minutes. Add the meat and cover the pan for 3-4 minutes. Add the blended paste to the pan, stir well and recover the pan. Cook for another 2-3 minutes.
    4. 4
      In a cheesecloth, wrap the cloves, cardamoms, cinnamon, and leaves and add to the pan. Add the remaining ingredients except the tamarind water, salt, eggplants and 1 1/2 cups coconut milk.
    5. 5
      Simmer for 50 minutes. Add the tamarind water, salt and coconut milk. Continue to cook for 20-30 minutes or until the sauce begins to thicken. Lay the eggplant slices over the mixture and simmer until they are cooked (5-6 minutes).
    6. 6
      To serve, remove the meat and carve as you desire. Place sliced meat into an ovenproof casserole dish and cover with the eggplant slices. Discard the cheesecloth from the sauce. Skim off excess oil from the sauce and discard. Pour sauce over the meat and bring mixture to just under a boil. Must be very hot when served at tableside.

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    Ratings & Reviews:

    • on December 17, 2009

      55

      My first Lamb Curry and with your wonderful recipe, it was a complete success. The smell and flavor are exactly what I was looking for. I had some issues controlling my simmering temp and was worried it would be tough, but it still came out moist and easy to cut with a fork. I could not find tamarind in my local grocery, ended up substituting 2 tbsp Worcestershire and 3 tablespoons Lime juice, worked perfectly and I will make again. Looking forward to more of your recommendations and recipes. Thank you for posting, I can see why you are such a decorated chef.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gulai Bagar (Western Sumatran Curry)

    Serving Size: 1 (469 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 765.2
     
    Calories from Fat 422
    55%
    Total Fat 46.9 g
    72%
    Saturated Fat 33.0 g
    165%
    Cholesterol 129.2 mg
    43%
    Sodium 298.1 mg
    12%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 11.2 g
    44%
    Sugars 20.9 g
    83%
    Protein 54.8 g
    109%

    The following items or measurements are not included:

    cloves

    cinnamon

    cardamoms

    kaffir lime leaves

    tamarind juice

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