Gulai Kambing Nangka Muda

Gulai Kambing Nangka Muda
Prepare ingredients.
Cut 500-700 grams of lamb into bite-sized pieces.
Put 1,5 liter of water into a cooking pot.
Add chunks of lamb.
Add 200-300 grams of lamb bone (optional).
Heat and bring to boil.
Skim off the foam that rises to the top.
Turn heat to medium.
Add 1 tablespoon of salt to the pot and continue cooking.
Cut 500 grams of unripe jackfruit into chunks.
Add chunks of the unripe jackfruit to the pot.
Continue cooking.
Put chunks of 1 red onion into a food processor.
Add 3-4 garlic cloves.
Add pieces of 2 centimeters of ginger.
Add the chili peppers (at will).
Add 3-5 candlenuts.
Add 1 teaspoon of salt.
Add 1 teaspoon of cumin seed powder.
Add 1 teaspoon of turmeric powder.
Add 1 tablespoon of coriander seed powder.
Grind the spice mix finely.
Heat 2-3 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Add pieces of 2 stalks of lemon grass.
Add pieces of 2 centimeters of galangal.
Add 3-5 kaffir lime leaves.
Add 2 bay leaves.
Fry the spices until they start to get fragrant.
Add the spice mix to the cooking pot.
Stir briefly.
Add 1/3-1/2 teaspoon of nutmeg powder.
Add 1-2 tablespoons of grated palm sugar.
Add 250-300 milliliters of coconut milk.
Stir briefly.
Cut 2-3 tomatoes into wedges.
Add tomato chunks to the cooking pot.
Cook until very tender, about 30 minutes, stirring occasionally.
Prepare servings.
Sprinkle with the fried onion (at will).
Serve with cooked rice.
Enjoy your meal!


Gulai is a type of dish containing rich, spicy and succulent curry-like sauce and is originated in Sumatra, Indonesia and is developed from Indian influence on Indonesian cuisine.

Gulai Kambing Nangka Muda is a gulai made from mutton (or lamb) and young jackfruit which is then processed with coconut milk and various other spices to produce delicious vegetables. The process of making is quite easy and practical.


500 grams unripe jackfruit
500 grams lamb (500-700 grams)
200 grams lamb bone (200-300 grams; optional)
2 tomatoes (2-3)
1 onion (or red onion)
3 cloves garlic (3-4 cloves)
2 ginger (2 cm)
2 galangal (2-3 cm)
3 candlenuts (3-5)
  chili peppers (at will)
1 tablespoon salt (1-1,5 tablespoons)
1 tablespoon coriander seed powder
1 teaspoon turmeric powder
1 teaspoon cumin seed powder
2 lemon grasses (2 stalks)
3 kaffir lime leaves (3-5 leaves)
2 Indonesian bay leaves (2-3 leaves)
300 milliliters coconut milk
1⁄3 teaspoon nutmeg powder (1/3-1/2 teaspoon)
1 tablespoon grated palm sugar (1-2 tablespoons)
2 tablespoons cooking oil (2-3 tablespoons)
  fried onion (optional)