Entree: Indonesia – Indonesian Muslim Festival Cuisine – Gulai Kambing (Spiced Indonesian goat curry simmered in rich coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.4 kg) goat shoulder, cut into 1.5-inch (3.81 cm) pieces
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 8 shallots, peeled
- 6 garlic cloves, peeled
- 1 inch (25 g) fresh ginger, sliced
- 1 inch (25 g) fresh galangal, sliced
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 4 candlenuts (or 2 tbsp (18 g) macadamia nuts)*
- 2 stalks lemongrass, white ends bruised and halved
- 4 kaffir lime leaves
- 1 cup (240 ml) water or light stock
- 3 cups (720 ml) coconut milk
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground white pepper
- 2 cinnamon sticks
- 3 whole cloves
- 3 cardamom pods, lightly crushed
- 2 tbsp (30 ml) cooking oil for frying the spice paste (if needed)
- 2 tbsp (30 ml) chopped fresh cilantro (coriander) for garnish
- Fried shallots for garnish (optional)

*If candlenuts are unavailable, macadamia or blanched almonds are acceptable substitutes.

Show original ingredient measurements

- 3 lb (1.4 kg) goat shoulder, cut into 1.5-inch pieces
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 8 shallots, peeled
- 6 garlic cloves, peeled
- 1 inch (25 g) fresh ginger, sliced
- 1 inch (25 g) fresh galangal, sliced
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 4 candlenuts (or 2 tbsp / 18 g macadamia nuts)*
- 2 stalks lemongrass, white ends bruised and halved
- 4 kaffir lime leaves
- 1 cup (240 ml) water or light stock
- 3 cups (720 ml) coconut milk
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground white pepper
- 2 cinnamon sticks
- 3 whole cloves
- 3 cardamom pods, lightly crushed
- 2 tbsp (30 ml) cooking oil for frying the spice paste (if needed)
- 2 tbsp (30 ml) chopped fresh cilantro (coriander) for garnish
- Fried shallots for garnish (optional)

*If candlenuts are unavailable, macadamia or blanched almonds are acceptable substitutes.

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the spice paste: in a food processor or mortar and pestle, blend shallots, garlic, ginger, galangal, candlenuts, ground coriander, cumin, turmeric, and a little water until a smooth paste forms.
2. Heat the 3 tbsp (45 ml) oil in a large heavy pot over medium heat. Add cinnamon sticks, cloves, and cardamom pods and fry briefly until aromatic. Add the spice paste and sauté, stirring constantly, for 5–7 minutes until fragrant and the oil separates.
3. Add the goat pieces and brown on all sides, coating well with the spice paste. Add bruised lemongrass, kaffir lime leaves, and water or stock, scraping up any browned bits.
4. Pour in the coconut milk, add tamarind, palm sugar, salt, and white pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally, until goat is tender and sauce has thickened. Add more water if needed to adjust consistency.
5. Taste and adjust seasoning. Remove whole spices, lemongrass, and kaffir leaves. Serve hot garnished with chopped cilantro and fried shallots alongside steamed rice or ketupat.

1. Make the spice paste: in a food processor or mortar and pestle, blend shallots, garlic, ginger, galangal, candlenuts, ground coriander, cumin, turmeric, and a little water until a smooth paste forms.
2. Heat the 3 tbsp oil in a large heavy pot over medium heat. Add cinnamon sticks, cloves, and cardamom pods and fry briefly until aromatic. Add the spice paste and sauté, stirring constantly, for 5–7 minutes until fragrant and the oil separates.
3. Add the goat pieces and brown on all sides, coating well with the spice paste. Add bruised lemongrass, kaffir lime leaves, and water or stock, scraping up any browned bits.
4. Pour in the coconut milk, add tamarind, palm sugar, salt, and white pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally, until goat is tender and sauce has thickened. Add more water if needed to adjust consistency.
5. Taste and adjust seasoning. Remove whole spices, lemongrass, and kaffir leaves. Serve hot garnished with chopped cilantro and fried shallots alongside steamed rice or ketupat.