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Lamb Rice - {Nasi Kebuli}

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


½ cup water
1 teaspoon sugar
2 teaspoon salt
3 garlic cloves sliced
¼ cup sliced onion
2 tablespoons curry powder
3 pounds boneless lamb cut into 2" cubes
2 salam leaves
5 pieces jeruk purut
(or a 5" square of lemon peel)
5 cups coconut milk
4 cups rice rinsed well in
Cold water as needed
1 cup reserved lamb sauce
Aluminum foil
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Nutrition Facts

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In a blender, make a paste of the water, sugar, salt, garlic, onion and curry powder. Put the lamb in a large saucepan, and pour this sauce over it. Cook for ten minutes over medium heat; then add the salam, jeruk purut and 2 cups of the coconut milk. Cook for about one hour or more, or until the lamb is soft. There should be about 1 cup of sauce remaining in the pan; reserve it. In a large saucepan, combine the rice with the reserved lamb sauce and the remaining 3 cups coconut milk. Bring to a boil, and stir several times. Turn off the heat, cover the pan and allow the rice to absorb the liquids for fifteen minutes. Place the rice on a square of aluminum foil in a Chinese-style steamer, and steam for twenty minutes to complete the cooking. To serve, put the lamb in the center of a large serving platter and cover it completely with a mound of the steamed rice. This recipe yields 8 servings, with other dishes.

More recipes by Mary S.

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