AI-generated image
Kambing golek
Spiced roast goat
Spiced roast goat portions with black-pepper sauce for Aidiladha
At Aidiladha and big kenduri feasts in Johor and Selangor, kambing golek is the showpiece: a goat rubbed with spices and turned for hours on a spit until the meat falls from the bone, carved for the crowd and served with a peppery brown sauce. A whole spit-roast goat isn't practical at home, so this recipe is written as carved bone-in leg and shoulder portions, marinated overnight and slow-roasted in the oven, keeping the flavour of the original. Chef's tip: roast covered first and uncover only at the end, so the meat stays moist and then gets its golden crust.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the goat
- 5 ½ lb bone-in goat leg and shoulder portionscut by the butcher into large pieces
For the marinade
- 8 shallots
- 8 cloves garlic
- 2 in fresh ginger
- 3 stalks lemongrass
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground fennel
- 1 tsp ground turmeric
- 2 tsp ground black pepper
- 1 tbsp salt
- 4 tbsp vegetable oil
- 3 tbsp lime juice
For the black-pepper sauce
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- 3 cloves garlicchopped
- 1 tbsp black peppercornscoarsely crushed
- 2 tbsp dark soy sauce
- 1 tbsp cornflourmixed with 3 tbsp water
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Blend 8 shallots, 8 cloves garlic, 2 in fresh ginger and 3 stalks lemongrass with 2 tbsp ground coriander, 1 tbsp ground cumin, 1 tbsp ground fennel, 1 tsp ground turmeric, 2 tsp ground black pepper, 1 tbsp salt, 4 tbsp vegetable oil and 3 tbsp lime juice to a paste.
10 minStep 2: Prick the 5 ½ lb bone-in goat leg and shoulder portions all over with a knife and rub the paste in well. Cover and marinate in the fridge overnight, or at least 6 hours.
10 minStep 3: Put the goat in a roasting tin with 300 ml water, cover tightly with foil and roast at 325°F for 3 hours, basting twice, until the meat is very tender and pulls from the bone.
180 minStep 4: Uncover, raise the oven to 400°F and roast 20–25 minutes until browned and crusty. A common mistake is skipping the covered roast; goat dries out fast in an open tin.
25 minStep 5: Rest for 15 minutes. Pour the tin juices into a jug and skim off the fat.
5 minStep 6: For the sauce, fry 1 onion and 3 cloves garlic in 2 tbsp vegetable oil until soft, add 1 tbsp black peppercorns and fry 1 minute. Add 300 ml of the tin juices (top up with water), 2 tbsp dark soy sauce and 2 tbsp sweet soy sauce (kecap manis), simmer 3 minutes, then stir in 1 tbsp cornflour and cook until glossy.
10 minStep 7: Carve the goat off the bone and serve with the black-pepper sauce, rice or bread and a fresh salad.
10 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 50 g
- Carbs
- 10 g
- Fat
- 30 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kambing golek take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- 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
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian