Chef Haikal Johari Presents Gulai Kambing Nanas During Singapore Bicentennial 2019
Showcase at the “Eat Your History”, Discovering our Journey through Food Event located in Fort Canning Park during the Singapore Bicentennial 2019.
Prep: 2 hr Cook: 30 min Serves: 4 persons
Gulai Kambing Nanas is a hearty dish of lamb with turmeric, lemongrass and pineapple. It is popular amongst the Minangkabau people, who hail from Padang in West Sumatra, Indonesia. The dish was brought to Singapore when the Minangkabau community arrived and settled here for work. Over time, the traditional flavours of the dish were adapted to suit local tastes.
INGREDIENTS
8 small red onions
4 cloves garlic
15g turmeric
6 candlenuts
50ml vegetable oil
1 lamb rack
400g lamb ribs
600g lamb leg, cut into 2-inch cubes
8 kaffir lime leaves
2 stalks lemongrass, bruised
6 bay leaves
1 tsp pepper
2 litres coconut milk
500g fresh pineapple, chopped
Salt and pepper, to taste
METHOD
- Blend small red onions, garlic, candlenuts and turmeric in a blender, until it becomes a fine paste. You may also use a mortar and pestle.
- Fry lamb pieces in vegetable oil until well browned. Add the paste and cook until
fragrant. - Add kaffir lime leaves, lemongrass, bay leaves and pepper. Fry until fragrant.
- Add coconut milk and bring to a boil.
- Add pineapple and allow the dish to stew until the lamb is tender.
- Add salt and pepper to taste, and serve hot.