📝 About This Recipe
Transport your senses to the bustling night markets of Indonesia with this exquisite Gulai Kambing, a quintessential meat specialty that defines comfort food. This slow-cooked mutton curry is renowned for its luscious, golden-hued coconut gravy infused with a complex 'bumbu' paste of aromatic roots and warm spices. The result is fall-off-the-bone tender meat bathed in a silky, savory sauce that perfectly balances the earthiness of turmeric with the heat of ginger and chili.
🥗 Ingredients
The Meat
- 1 kg Mutton or Goat Meat (cut into 3cm cubes; a mix of bone-in and boneless is best for flavor)
- 1.5 liters Water (for parboiling and simmering)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 5 pieces Candlenuts (toasted)
- 3-5 pieces Red Chilies (seeded for less heat if desired)
- 3 cm Fresh Turmeric (peeled and sliced)
- 2 cm Fresh Ginger (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 1/2 teaspoon Cumin (toasted)
Aromatics and Liquids
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 1 piece Cinnamon Stick (approx 5cm)
- 3 pieces Cloves
- 400 ml Thick Coconut Milk (unsweetened)
- 1 tablespoon Salt and White Pepper (adjust to taste)
- 1 tablespoon Palm Sugar (shaved)
👨🍳 Instructions
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1
Begin by parboiling the mutton. Place the meat in a large pot of boiling water for 10 minutes to remove impurities. Drain and discard the water, then set the meat aside.
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2
Prepare the spice paste (Bumbu Halus) by blending the shallots, garlic, candlenuts, chilies, turmeric, ginger, coriander, and cumin with a splash of oil until it forms a very smooth, vibrant paste.
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3
In a heavy-bottomed pot or wok, heat 3 tablespoons of vegetable oil over medium heat. Sauté the spice paste until it becomes fragrant and the oil begins to separate from the solids (tanak).
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4
Add the lemongrass, galangal, lime leaves, bay leaves, cinnamon, and cloves to the pot. Stir-fry for another 2 minutes until the kitchen is filled with an incredible aroma.
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5
Add the parboiled mutton 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 slightly browned.
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6
Pour in 1 liter of fresh water. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and simmer gently.
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7
Simmer for approximately 60-90 minutes. Periodically check the meat; it should be tender but not yet falling apart.
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8
Once the meat is tender and the liquid has reduced by about half, stir in the thick coconut milk.
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9
Add the palm sugar, salt, and white pepper. Continue to simmer uncovered on low heat for another 15-20 minutes, stirring occasionally to prevent the coconut milk from curdling (breaking).
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10
Taste the gravy. It should be rich, savory, and slightly sweet. Adjust the seasoning with more salt or sugar if necessary.
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11
Once the gravy has thickened to your liking and the meat is buttery-tender, turn off the heat.
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12
Let the dish rest for 10 minutes before serving; this allows the flavors to settle and the oils to rise beautifully to the surface.
💡 Chef's Tips
To remove the strong 'gamey' scent of goat, you can rub the raw meat with lime juice or blanch it with ginger slices before the main cooking process. Always toast your whole spices (coriander and cumin) and candlenuts before blending; this releases essential oils that provide a deeper nutty flavor. If the sauce is too thin, simmer it uncovered for longer; if it's too thick, add a splash of water or light coconut milk. For the most authentic flavor, try to find 'Daun Salam' (Indonesian bay leaves) at an Asian grocer, as they have a unique citrusy-earthy profile different from European bay leaves. Gulai always tastes better the next day, so consider making it in advance and reheating it gently.
🍽️ Serving Suggestions
Serve hot with a side of steaming jasmine rice or 'Lontong' (compressed rice cakes) to soak up the rich gravy. Top generously with 'Bawang Goreng' (crispy fried shallots) for a crucial crunch and savory depth. Accompany with 'Emping' (melinjo nut crackers) or shrimp crackers for a classic Indonesian texture contrast. Provide a side of 'Sambal Kecap' (sweet soy sauce with chopped chilies and shallots) for those who want an extra kick of heat and acidity. A simple side of pickled cucumbers and carrots (Acar) helps cut through the richness of the coconut milk.