Gulai Kambing Spiced Goat Curry

Name: Gulai Kambing Spiced Goat Curry
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 3 lbs bone-in goat shoulder or lamb shoulder, cut into pieces; 2 cans full-fat coconut milk (13.5 oz); 2 tbsp vegetable oil; 8 shallots, roughly chopped; 8 garlic cloves, roughly chopped; 6 candlenuts or macadamia nuts; 6 dried red chilies (rehydrated) or 1 tsp chili flakes; 2 inch fresh galangal or ginger, sliced; 2 lemongrass stalks, bruised; 6 kaffir lime leaves; 1 tsp ground turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 1 stick cinnamon stick; 4 whole cloves; 4 cardamom pods, lightly crushed; 2 cups water; 2 tsp salt; 1/4 cup fried shallots (store-bought)

A deeply aromatic Indonesian curry of slow-simmered bone-in goat (or lamb) in a rich, golden coconut milk broth spiced with turmeric, galangal, cinnamon, and cloves. The long cooking time transforms tough cuts into fork-tender meat bathed in complex, warming sauce. Plan ahead: the dish benefits from at least 1.5 hours of simmering.

120 minHardServes 4540 cal/serving

IndonesianDinnerStovetopStandardHigh ProteinLow CarbDairy-FreeEgg-FreeGluten-FreePork-Free

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Ingredients

3 lbs bone-in goat shoulder or lamb shoulder, cut into pieces
2 cans full-fat coconut milk (13.5 oz)
2 tbsp vegetable oil
8 shallots, roughly chopped
8 garlic cloves, roughly chopped
6 candlenuts or macadamia nuts
6 dried red chilies (rehydrated) or 1 tsp chili flakes
2 inch fresh galangal or ginger, sliced
2 lemongrass stalks, bruised
6 kaffir lime leaves
1 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
1 stick cinnamon stick
4 whole cloves
4 cardamom pods, lightly crushed
2 cups water
2 tsp salt
1/4 cup fried shallots (store-bought)

Instructions

1

Blend the 8 roughly chopped shallots, 8 roughly chopped garlic cloves, 6 candlenuts or macadamia nuts, and 6 dried red chilies (rehydrated) or 1 tsp chili flakes in a food processor until a coarse paste forms, adding a tablespoon of water if needed.
2

Heat the 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the paste and cook, stirring, for 5 minutes until deeply fragrant. Add the 1 tsp ground turmeric, 2 tsp ground coriander, and 1 tsp ground cumin and cook 1 more minute.
3

Add the 1 stick cinnamon stick, 4 whole cloves, and 4 lightly crushed cardamom pods to the pot. Stir briefly, then add the 3 lbs cut into pieces bone-in goat shoulder or lamb shoulder. Brown the meat on all sides, about 8 minutes total.
4

Pour in the 2 cans full-fat coconut milk (13.5 oz) and 2 cups water. Add the 2 bruised lemongrass stalks, 2 inch sliced fresh galangal or ginger, and 6 kaffir lime leaves. Season with 2 tsp salt and stir to combine.
5

Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until the meat is very tender and pulls away from the bone. Check internal temperature reaches at least 145°F (63°C) for lamb or 160°F (71°C) for goat; continue cooking until fork-tender.
6

Uncover the pot for the final 15 minutes to allow the sauce to reduce and thicken slightly. Taste and adjust salt.
7

Remove the cinnamon stick, whole cloves, cardamom pods pods, lemongrass stalks stalks, and fresh galangal or ginger slices. Serve over steamed rice, topped with 1/4 cup fried shallots (store-bought).

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Questions

What internal temperature should Gulai Kambing Spiced Goat Curry reach?

For Gulai Kambing Spiced Goat Curry, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork. The target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Gulai Kambing Spiced Goat Curry?

Step 3 reads: "Brown the meat on all sides, about 8 minutes total." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What equipment do I need for Gulai Kambing Spiced Goat Curry?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a food processor (step 1). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Is there a substitute for candlenuts in Gulai Kambing Spiced Goat Curry?

The entry for Gulai Kambing Spiced Goat Curry calls for 6 candlenuts or macadamia nuts. In its place: Raw macadamia nuts or cashews, measure for measure.

How hot is Gulai Kambing Spiced Goat Curry?

Moderately. The heat in Gulai Kambing Spiced Goat Curry comes from 6 dried red chilies (rehydrated) or 1 tsp chili flakes. For a milder plate, halve the chilies; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Gulai Kambing Spiced Goat Curry contain tree nuts?

Yes: 6 candlenuts or macadamia nuts. The full allergen list for this entry is tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Gulai Kambing Spiced Goat Curry?

One serving (the recipe makes 4) has 50 g of protein in about 540 calories, alongside 8 g carbohydrate and 25 g fat, plus 1 g fiber and 450 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

Serve it with

Nasi Kuning side
Rujak Jambu salad
Sambal Tomat sauce
Es Teler Mixed Fruit Coconut Cooler drink

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