An Aromatic Lamb Stew

Gule Kambing

Preparation info
  • For

    6 or 8–10

    • Difficulty


Appears in

By Sri Owen

Published 1994

  • About

Restaurants with tourist menus will list this as a lamb curry. In fact, it is a goat stew, with a lot of sauce, and Indonesians still eat it today the way people used to at the street vendors stall near my parents’ house in Magelang: they put the white rice in a deep plate, and ladle the meat over it with plenty of sauce. Then the customer is offered some sambal in a bowl, so he can help himself. A teaspoonful of the sambal will be more than enough for a plateful of rice and gule. Other gar