Chunky Mutton Curry

Gulai Bagar

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By Sri Owen

Published 1994

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Not all Sumatran-style gulai can be called curries, but this is very much like one because it uses almost all the curry spices: cloves, cumin, cardamom, coriander seeds. This is also one dish that I prefer served in the original way, on top of a mountain of white rice, or in a large earthenware bowl with the gleaming rice on the side in a woven bamboo tray or basket, lined with banana leaves. It is the appropriate food for a family gathering or selamatan, as it was served during my grandmot