Roti Channai Indonesian Curry with Roti


1 kg diced goat meat or mutton

1 large onion diced

4 cloves garlic

1 knob ginger, julienne

1 knob galangal, julienne

1 knob turmeric, julienne

2 cardamom pods

2 star anise

1 cinnamon quill

3 tab curry powder, or 2 stem curry leaves

2 kaffir lime leaves

2 fresh chili, chopped with seeds

¼ cup tamarind juice

2-cup stock

1-cup coconut cream

½ cup cooked lentils, mashed

¼ bunch coriander leaves

2 tsp peanut oil

lemongrass to taste


2 pieces of Indian roti bread, heated per person



Dice meat and cook in peanut oil on a high temperature in a deep pan to brown. Add kaffir lime leaves, onion, star anise, cardamom pods, chilli, ginger, galangal, turmeric, coriander leaves, coconut milk, curry powder, leaves and stock. After 10 min add tamarind paste and lemon grass. Simmer for 40 min with lentils. Serve with roti bread heated in pan.