Javanese Lamb Curry Recipe

Javanese Lamb Curry is a symphony of flavors, combining tender pieces of lamb with a fragrant blend of spices and the creaminess of coconut milk. This hearty dish is perfect for cozy family dinners or special celebrations, served best with a bowl of steaming rice.

Ingredients and Preparation Essentials

This curry comes alive with a harmonious mix of ingredients. Lamb provides a rich and satisfying base, while the spice paste—made with chilies, galangal, and turmeric—brings depth and warmth. Coconut milk adds a luxurious, velvety finish, and tamarind juice imparts a delicate tanginess that balances the richness. Fresh herbs like kaffir lime leaves and lemongrass enhance the dish with citrusy undertones, completing the vibrant flavor profile.

Select tender cuts of lamb, such as the leg, for meat that becomes beautifully succulent during cooking. Opt for fresh Southeast Asian spices to achieve authentic flavors. For tamarind juice, either prepare it fresh from pulp or use a high-quality paste for convenience without compromising taste.

Step-by-Step Instructions for Javanese Lamb Curry

Preparing the Lamb and Spice Paste
Dice the lamb into small, uniform pieces for even cooking, rinsing thoroughly to remove any impurities. To prepare the spice paste, blend ingredients like red chilies, shallots, candlenuts, and turmeric into a smooth, aromatic mixture. Adjust the amount of chilies based on your preferred spice level, ensuring the paste is vibrant yet balanced.

Cooking the Aromatic Base
Heat oil in a wok or skillet, and sauté the spice paste until it becomes deeply fragrant, releasing its essential oils. Stir in the lamb, coating it evenly in the paste, and cook until the meat firms up and turns a pale, enticing shade.

Simmering for Depth and Tenderness
Transfer the lamb and spice mixture to a large saucepan. Add hot water, cinnamon, lemongrass, and lime leaves, stirring well to combine. Cover and let it simmer gently, allowing the lamb to absorb the layered flavors. Monitor the tenderness of the meat and adjust the cooking time as necessary for perfectly tender bites.

Finishing with Coconut Milk and Tamarind
Uncover the pan and stir in the thick coconut milk, ensuring it blends seamlessly into the curry. Add tamarind juice, salt, and sugar, tasting and adjusting as needed. Continue simmering until the sauce achieves your desired consistency, with the flavors melding into a beautifully balanced dish.

Recipe Tips

Balancing Spice Levels:
Adjust the quantity of chilies and pepper for a mild or fiery curry.

Thickening the Sauce:
Simmer uncovered to reduce and thicken the sauce, creating a rich consistency.

Avoiding Coconut Separation:
Stir the curry gently while simmering to maintain a smooth and creamy texture.

What to Serve With This Recipe

Pair this flavorful curry with steamed jasmine rice to soak up the luscious sauce, or serve it with warm flatbreads for a delightful contrast. For a more festive meal, accompany it with fragrant yellow rice and a side of sambal terasi or pickled vegetables, adding layers of heat and tang.

Frequently Asked Questions

Can I Use Other Meats or Proteins?
Substitute lamb with chicken, beef, or even tofu for a vegetarian option, adjusting the cooking time accordingly.

How Do I Make This Recipe Ahead of Time?
Prepare the curry base in advance, refrigerate, and reheat gently for optimal flavor.

Can I Freeze the Leftovers?
Store the curry in an airtight container in the freezer for up to three months. Reheat slowly to preserve its creamy texture.

What if I Don’t Have Tamarind?
Replace tamarind with a splash of lemon juice or vinegar for a similar tangy note.

Customizing for Special Occasions

Flavor Enhancements
Enhance the curry’s texture with roasted peanuts or fried shallots for added crunch. For festive occasions, consider incorporating spices like star anise or cloves for a sophisticated depth.

Creative Serving Ideas
Serve the curry in individual bowls, garnished with fresh herbs and crispy onions, for an elegant presentation. Pair with a variety of side dishes like cucumber salad or roasted vegetables to create a complete Javanese-inspired feast.

Javanese Lamb Curry is a celebration of bold flavors and comforting textures. Its versatility makes it a star for both casual dinners and festive gatherings. Embrace the warmth and depth of this dish, and let it transport you to the heart of Indonesian cuisine.

Ingredients

Curry Base:

1 kg lamb or lamb leg, diced
2 tsp tamarind pulp, soaked in 3 tbsp water
2 stems lemongrass, outer layers removed, bruised
1 cinnamon stick (or 1 tsp ground cinnamon)
3 kaffir lime leaves, ribs removed
2 salam leaves or bay leaves
2 cloves garlic, minced
2 tsp salt, or to taste
2 tsp sugar, or to taste
400 ml thick coconut milk
750–1000 ml hot water, depending on desired sauce thickness
Oil for stir-frying

Spice Paste:

5 large red chilies, deseeded and chopped
8 shallots, chopped
4 cloves garlic, chopped
6 candlenuts, roughly crushed
1 cm galangal, grated
2 cm fresh turmeric, or 1 tsp ground turmeric
2 tsp ground coriander
½ tsp ground cumin
½ tsp nutmeg
¼ tsp ground white pepper

Instructions

Prepare the Lamb: Dice the lamb into small, uniform pieces and rinse thoroughly. Drain well and set aside.

Make the Spice Paste: Combine the chilies, shallots, garlic, candlenuts, galangal, turmeric, coriander, cumin, nutmeg, and white pepper in a blender. Blend into a smooth paste, adding a drizzle of oil if needed to ease blending.

Cook the Paste: Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Add the spice paste and sauté for 5–8 minutes, stirring constantly to prevent burning, until the paste is aromatic and fully cooked.

Add the Lamb: Stir the lamb pieces into the cooked spice paste. Cook for 5–7 minutes, stirring often, until the meat firms up and changes color to white.

Simmer the Curry: Transfer the meat and spice mixture to a large saucepan. Add the hot water, cinnamon, lemongrass, kaffir lime leaves, and salam or bay leaves. Stir well, cover the pan, and cook over medium-high heat for approximately 40 minutes, or until the lamb is tender.

Incorporate Coconut Milk: Reduce the heat to medium, uncover the pan, and add the thick coconut milk. Stir gently to combine. Add the tamarind juice and continue simmering, stirring occasionally to prevent the coconut milk from curdling.

Adjust Seasoning: Taste the curry and adjust the seasoning by adding more salt or sugar if needed. Allow the curry to simmer until the sauce reaches your desired consistency and the flavors have melded beautifully.

Serve: Ladle the hot curry into serving bowls and garnish with crispy fried shallots or onions. For extra heat, serve alongside sambal terasi. Enjoy with steamed rice.