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    Lamb Rice - {Nasi Kebuli}

    Lamb Rice - {Nasi Kebuli}
    • Prep Time


    • Cook Time


    • Servings



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    • 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


    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.