Gulai Kambing

Gulai Kambing is a delicious Indonesian (or Malaysian) goat curry, rich with spices and coconut milk. It’s a fragrant, hearty dish that’s perfect for special occasions or a comforting meal.

Here’s a simple yet flavorful recipe to make Gulai Kambing at home:

Ingredients:

• 500g (1 lb) of goat meat (cut into cubes)

• 2 tbsp vegetable oil

• 2 tbsp tamarind paste (or use a bit of lime juice)

• 1-2 stalks lemongrass (bruised)

• 3-4 kaffir lime leaves (optional, but adds fragrance)

• 1 cinnamon stick

• 2 star anise

• 3-4 cloves

• 1 tsp turmeric powder

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1-2 tbsp chili paste (adjust to your heat preference)

• 400ml coconut milk

• 500ml water or beef stock

• Salt and pepper to taste

• 2 tbsp palm sugar or brown sugar (optional, for sweetness)

• Fresh cilantro for garnish

Spice Paste:

• 5-6 cloves garlic

• 2-3 shallots

• 2-3 red chilies (or adjust based on how spicy you like it)

• 1-inch ginger

• 1-inch galangal (if available)

• 1 tsp shrimp paste (optional for extra umami)

Instructions:

1. Prepare the spice paste:

   • Blend the garlic, shallots, red chilies, ginger, galangal, and shrimp paste (if using) into a smooth paste using a food processor or mortar and pestle.

2. Brown the meat:

   • Heat the vegetable oil in a large pot over medium heat. Add the cubed goat meat and sear until browned on all sides. This should take about 5-7 minutes. Remove the meat from the pot and set aside.

3. Fry the spice paste:

   • In the same pot, add a little more oil if needed and sauté the spice paste for 2-3 minutes until fragrant. Stir in the turmeric, coriander, cumin, and chili paste, and cook for another 1-2 minutes.

4. Add the aromatics:

   • Add the bruised lemongrass, cinnamon stick, star anise, and kaffir lime leaves to the pot. Stir well.

5. Simmer the curry:

   • Return the browned goat meat to the pot. Pour in the coconut milk and water (or stock). Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together. Add more water if the curry reduces too much.

6. Season and finish:

   • Add tamarind paste or lime juice for tanginess, and sugar for a touch of sweetness. Taste and adjust the seasoning with salt and pepper. If you like a spicier curry, you can add more chili paste at this point.

7. Garnish and serve:

   • Once the curry is done, garnish with fresh cilantro. Serve hot with steamed rice or flatbreads (such as naan or roti).

Tips:

• You can also add vegetables like potatoes, carrots, or eggplant to make the curry heartier.

• If you prefer a thicker sauce, you can simmer it longer to reduce the liquid or blend a portion of the sauce and mix it back in.