AI-generated image
Gulai kambing
Goat in yellow coconut curry
Goat in turmeric-yellow coconut curry for Idul Adha in Sumatra and Java
When the sacrifice of Idul Adha is shared out in Sumatran and Javanese neighbourhoods, many kitchens turn their portion of goat into gulai kambing: chunks of meat simmered slowly in a golden coconut gravy perfumed with turmeric, lemongrass, kaffir lime and whole spices. The sauce is rich, fragrant and only gently hot, and it is eaten with plain rice, sambal and fried shallots, often by families who rarely eat goat the rest of the year. Chef's tip: blanch the goat first and throw that water away, which removes the strong smell and gives a cleaner gravy.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the meat
- 2 ¼ lb bone-in goat (or lamb)cut into 4 cm pieces
For the spice paste
- 8 shallots
- 5 cloves garlic
- 1 ⅛ in fresh ginger
- 1 ⅝ in fresh turmericor 1 tsp ground
- 1 ⅛ in galangal
- 4 large red chilliesseeded
- 1 tbsp ground coriander
- 1 tsp ground cumin
For the curry
- 3 tbsp vegetable oil
- 2 stalks lemongrassbruised
- 4 cloves
- 4 green cardamom podscracked
- 3 ¼ cups coconut milk
- 2 cups water
- 2 tsp salt
- 1 tsp palm sugar
To serve
- 3 tbsp fried shallotsopt
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Put the 2 ¼ lb bone-in goat (or lamb) in a pot of cold water, bring to the boil and boil for 5 minutes. Drain, rinse the pieces and the pot.
15 minStep 2: Blend 8 shallots, 5 cloves garlic, 1 ⅛ in fresh ginger, 1 ⅝ in fresh turmeric, 1 ⅛ in galangal, 4 large red chillies, 4 candlenuts or macadamias, 1 tbsp ground coriander and 1 tsp ground cumin with a splash of water to a smooth paste.
10 minStep 3: Heat 3 tbsp vegetable oil in the clean pot over a medium heat and fry the paste with 2 stalks lemongrass, 4 kaffir lime leaves, 1 cinnamon stick, 2 star anise, 4 cloves and 4 green cardamom pods for 8–10 minutes, stirring, until it darkens and the oil separates. A common mistake is rushing this; raw paste tastes harsh.
10 minStep 4: Add the goat and turn it in the paste for 5 minutes.
5 minStep 5: Pour in 2 cups water and half the 1 ¾ cups coconut milk, add 2 tsp salt and 1 tsp palm sugar and simmer, partly covered, for 1½ hours, stirring now and then.
90 minStep 6: Add the rest of the 1 ¾ cups coconut milk and simmer uncovered for 15–20 minutes until the gravy thickens and the meat is tender enough to pull off the bone with a spoon. Taste for salt and scatter with 3 tbsp fried shallots.
20 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 36 g
- Carbs
- 10 g
- Fat
- 37 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gulai kambing take?
- About 150 minutes in total: 30 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Indian
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.