📝 About This Recipe
Originating from the royal kitchens of Java and Sumatra, Gulai Kambing is a celebratory Indonesian masterpiece featuring tender goat meat bathed in a rich, golden coconut gravy. This dish is a symphony of complex aromatics, balancing the earthy warmth of turmeric and coriander with the bright, citrusy notes of lemongrass and kaffir lime. It is the ultimate comfort food that showcases the soulful depth of Indonesian spice pastes (bumbu).
🥗 Ingredients
Main Protein
- 1 kg Goat meat (cut into 3cm cubes, mix of bone-in and boneless for best flavor)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 5 pieces Red Chilies (seeds removed for less heat if desired)
- 3 cm Ginger (freshly peeled)
- 3 cm Galangal (freshly peeled)
- 4 cm Turmeric (fresh or 1 tsp turmeric powder)
- 5 pieces Candlenuts (toasted)
- 1 tablespoon Coriander seeds (toasted)
- 1/2 teaspoon Cumin seeds (toasted)
Aromatics and Liquids
- 2 stalks Lemongrass (bruised and tied in a knot)
- 5 leaves Kaffir lime leaves (torn to release oils)
- 3 leaves Indonesian bay leaves (Salam) (optional but recommended)
- 1 piece Cinnamon stick (about 5cm long)
- 4 pieces Cloves
- 800 ml Coconut milk (full fat for richness)
- 1 tablespoon Palm sugar (or brown sugar)
- 1 teaspoon Salt and White Pepper (adjust to taste)
- 3 tablespoons Cooking oil
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for topping)
- 1 piece Fresh Lime (cut into wedges)
👨🍳 Instructions
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1
Blanch the goat meat: Place the goat cubes in a large pot of boiling water for 5 minutes. Drain and rinse under cold water to remove impurities and reduce the strong 'gamey' scent.
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2
Prepare the Spice Paste: Place shallots, garlic, chilies, ginger, galangal, turmeric, candlenuts, coriander, and cumin into a blender. Add a splash of oil or water and blend until a very smooth, vibrant paste forms.
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3
Sauté the Paste: Heat 3 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the blended spice paste and fry, stirring constantly, for 5-7 minutes until the oil starts to separate from the paste and it smells fragrant.
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4
Infuse Aromatics: Add the bruised lemongrass, kaffir lime leaves, salam leaves, cinnamon, and cloves to the pot. Stir for another 2 minutes to release their essential oils.
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5
Sear the Meat: Add the blanched goat meat to the pot. Stir well to ensure every piece of meat is thoroughly coated in the spice paste. Cook for 5 minutes until the meat is browned on the outside.
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6
Simmer: Pour in 500ml of water (or enough to just cover the meat). Bring to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the meat begins to soften.
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7
Add Coconut Milk: Stir in the coconut milk, palm sugar, salt, and white pepper. Keep the heat low to prevent the coconut milk from curdling.
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8
Final Reduction: Continue to simmer uncovered, stirring occasionally, for another 30-45 minutes. The sauce should thicken slightly and turn a beautiful golden-orange, and the meat should be fork-tender.
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9
Adjust Seasoning: Taste the gravy. Add more salt or palm sugar if needed to achieve a perfect balance of savory, sweet, and spicy.
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10
Resting: Turn off the heat and let the gulai sit for 10 minutes before serving. This allows the flavors to settle and the oils to rise to the surface.
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11
Plating: Transfer to a serving bowl, sprinkle generously with fried shallots, and serve with lime wedges on the side.
💡 Chef's Tips
Blanching the goat meat first is crucial as it removes the intense gamey smell often associated with mutton or goat. Toasting your whole spices (coriander and cumin) before blending will unlock a much deeper, smokier flavor profile. If the curry becomes too thick before the meat is tender, add a small splash of water and continue simmering. For the most authentic flavor, try to find 'Salam' leaves at an Asian grocer; they provide a subtle earthy undertone that regular bay leaves lack. This dish actually tastes even better the next day after the spices have had time to fully penetrate the meat fibers.
🍽️ Serving Suggestions
Serve steaming hot alongside fragrant Jasmine rice or compressed rice cakes (Lontong). Pair with 'Emping' (melinjo nut crackers) for a bitter, crunchy contrast to the rich gravy. Include a side of 'Acar Timun' (Indonesian pickled cucumbers and carrots) to cut through the richness of the coconut milk. A cold glass of iced Teh Tarik or sweet jasmine tea complements the spices beautifully. Add a dollop of Sambal Terasi on the side for those who prefer an extra spicy kick.