Cherry & Dennis Helper Habitat
Indonesian Gulai Kambing Goat Curry
印尼香料椰汁燴羊肉
Recipe overview
Goat pieces simmered with turmeric, coriander, lemongrass and coconut milk until tender in Indonesian gulai.
01
Ingredients
Main ingredients
- 800 g bone-in goat pieces
- 400 ml coconut milk
- 8 shallots
- 5 cloves garlic
- 30 g ginger
- 30 g galangal
- 2 stalks lemongrass
- 4 lime leaves
Seasoning
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 2 tbsp cooking oil
- 700 ml water
02
Tools
- cutting board
- kitchen knife
- blender
- deep braising pot
- spatula
- measuring jug
- measuring spoons
- ladle
03
Steps
Step 1
Trim goat
Trim excess fat from goat pieces and pat dry.
Step 2
Slice aromatics
Slice shallots, garlic, ginger and galangal.
Step 3
Prepare lemongrass
Bruise lemongrass and tear lime leaves.
Step 4
Blend spice paste
Blend the sliced aromatics with turmeric, coriander and cumin to a coarse paste.
Step 5
Fry the paste
Heat oil in a braising pot and fry the paste until fragrant.
Step 6
Coat goat
Add goat and turn to coat every piece with spice.
Step 7
Add water
Pour in 700 ml water and bring just to a simmer.
Step 8
Braise goat
Cover and simmer gently about 60 minutes.
Step 9
Add coconut milk
Add coconut milk, lemongrass and lime leaves.
Step 10
Reduce gently
Simmer uncovered another 25 minutes without a hard boil.
Step 11
Check tenderness
Check goat is fully cooked and fork-tender.
Step 12
Season and serve
Season with salt, remove lemongrass and serve.
Common mistakes
- Unfried spice paste gives the gravy a raw flavour.
- Hard boiling splits coconut milk.
- Goat served before adequate braising remains tough.
Tips
Braise goat in water until nearly tender before adding coconut milk; reduce gently and add only a little hot water if the pot dries.
