Gulai Kambing Spiced Goat Curry
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.
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
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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.
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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.
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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.
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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.
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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.
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6
Uncover the pot for the final 15 minutes to allow the sauce to reduce and thicken slightly. Taste and adjust salt.
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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).