Lamb curry

Gulai Bagar

Preparation info
  • to serve

    six to eight

    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

In West Sumatra, where I was born, this lamb curry was often cooked for big feasts and celebrations. We always had it, for instance, when one of my boy-cousins was circumcised, because this was a major family event and huge numbers of people used to gather for it. Half-a-dozen or more sheep would be slaughtered and cut up into quite large chunks—Gulai Bagar is a chunky dish, and even the daily meal of a largish family might require half of a lamb, bones and all, to make the food tastier. On