GULAI BAGAR (WESTERN SUMATRAN CURRY)

Gulai Bagar (Western Sumatran Curry) image

Make and share this Gulai Bagar (Western Sumatran Curry) recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

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Ingredients

3 lbs goat meat (cut with bone into 4-5 pieces) or 4 lbs leg of lamb (cut with bone into 4-5 pieces)
1/3 cup coconut flakes
2 teaspoons coriander seeds
5 blanched almonds
3 tablespoons oil
2 large onions, thinly sliced
4 garlic cloves, thinly sliced
5 red chilies, deseeded and sliced (hot peppers)
4 cloves
1/2 teaspoon nutmeg, grated
2 teaspoons ginger, chopped
1 teaspoon turmeric
1 stick cinnamon
4 cardamoms
1/2 teaspoon cumin, ground
1 tablespoon lemongrass, chopped
3 kaffir lime leaves or 3 bay leaves
3 3/4 cups coconut milk
salt, as needed
4 tablespoons tamarind juice
2 eggplants, sliced thickly

Steps:

In a wok or frying pan, roast the coconut until golden brown (takes only a few minutes). Remove and place in blender.
Roast the coriander seeds, stirring continuously for 1-2 minutes then remove and place in blender. Add the almonds and grind in the blender until ingredients are a warm paste.
Heat the oil and stir fry the onions, garlic and chillies for two minutes. Add the meat and cover the pan for 3-4 minutes. Add the blended paste to the pan, stir well and recover the pan. Cook for another 2-3 minutes.
In a cheesecloth, wrap the cloves, cardamoms, cinnamon, and leaves and add to the pan. Add the remaining ingredients except the tamarind water, salt, eggplants and 1 1/2 cups coconut milk.
Simmer for 50 minutes. Add the tamarind water, salt and coconut milk. Continue to cook for 20-30 minutes or until the sauce begins to thicken. Lay the eggplant slices over the mixture and simmer until they are cooked (5-6 minutes).
To serve, remove the meat and carve as you desire. Place sliced meat into an ovenproof casserole dish and cover with the eggplant slices. Discard the cheesecloth from the sauce. Skim off excess oil from the sauce and discard. Pour sauce over the meat and bring mixture to just under a boil. Must be very hot when served at tableside.

Nutrition Facts : Calories 765.2, Fat 46.9, SaturatedFat 33, Cholesterol 129.3, Sodium 298.2, Carbohydrate 36.5, Fiber 11.2, Sugar 21, Protein 54.9

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Salowan Gamer

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This was my first time making gulai bagar and it turned out amazing! The flavors were spot-on and the chicken was cooked to perfection. I'll definitely be making this again.

omega Doe

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I made this gulai bagar for a party and it was a huge success! Everyone loved it. The curry was flavorful and the chicken was cooked perfectly.

Asghar_Ali110

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This recipe was easy to follow and the gulai bagar turned out delicious. I especially liked the addition of the coconut milk, which gave the curry a creamy and rich flavor.

Md Mushtak

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The gulai bagar turned out great! The sauce was thick and flavorful, and the chicken was moist and tender. I served it with rice and vegetables, and it was a delicious meal.

JCM MEAL

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This gulai bagar was a hit with my family! Everyone loved the creamy, flavorful sauce and the tender chicken. I'll definitely be making this again.

Amanda Ludidi

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I'm not a huge fan of gulai, but this recipe changed my mind. The curry was rich and flavorful, and the chicken was cooked to perfection.

Blessing Nyathi

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This gulai bagar was absolutely delicious! The flavors were complex and well-balanced, and the chicken was fall-off-the-bone tender. I followed the recipe exactly, and it turned out perfectly.

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