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Gulai Kambing (Sumatran Goat Curry)

Gulai Kambing (Sumatran Goat Curry) is a traditional Indonesian recipe (from Sumatra) for a classic curry of goat meat in an aromatically spiced base with lemongrass, coconut milk and candlenuts finished with crisp-fried shallots or onions. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Sumatran Goat Curry (Gulai Kambing).

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

6

Rating: 4.5 star rating

Tags : CurrySpice RecipesHerb RecipesMartinique Recipes

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Method:

Bring a large pan of lightly-salted water to a boil. Add the goat meat and boil for 30 minutes. Drain the meat, discarding the water.

Grind together shallots, garlic, coriander powder, white pepper powder, ginger, candlenuts, and turmeric either in a mortar or using a blender with 1 tbsp of oil until you have a smooth paste.

Place a small frying pan over medium high heat and individually toast the cloves, cardamom, cinnamon, and star anise for about 90 seconds each until lightly darkened and fragrant. As each spice is toasted turn out onto a plate to cool. Be careful that the spices to not burn and stir constantly whilst toasting, otherwise the spice mix will be bitter.

Once the spices have cooled grind in a spice grinder and render to a powder.

Place a large pan over medium heat. Add in the paste mix and stir fry for 90 seconds then stir in the spice mix, lemongrass, kaffir lime leaves, bay leave and galangal. Fry for 3 minutes, until fragrant.

Add the goat meat and stir to coat in the spices then add the water and bring to a boil. Stir in the coconut milk, season with the salt bring to a simmer, cover the pot and cook for about 60 minutes until the goat meat is tender.

During this time top up the liquid with water as needed and don't forget to stir occasionally.

Once done, turn into a warmed serving dish, sprinkle with the fried shallots/onions and serve.