Ingredients with Measurements:
- 1 kg goat meat, cut into bite-sized pieces
- 2 cups coconut milk
- 2 cups water
- 3 tablespoons oil
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 2 turmeric leaves
- 2 bay leaves
- 2 cinnamon sticks
- 5 cardamom pods
- 5 cloves
- 5 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 2 red chilies, sliced
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- Salt to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add shallots, garlic, and red chilies. Cook until fragrant and shallots are translucent.
3. Add goat meat and cook until browned on all sides.
4. Add lemongrass, kaffir lime leaves, turmeric leaves, bay leaves, cinnamon sticks, cardamom pods, and cloves. Stir to combine.
5. Add coconut milk, water, tamarind paste, and palm sugar. Stir to combine.
6. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender.
7. Season with salt to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium heat for cooking the meat, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 400mg
Substitutions for ingredients:
- Goat meat can be substituted with lamb or beef.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add potatoes, carrots, or other vegetables to the curry.
- Use different types of meat or seafood.
- Adjust the level of spiciness by adding more or less chilies.
Tips and tricks:
- Brown the meat well to develop a deeper flavor.
- Simmer the curry on low heat for a long time to tenderize the meat and develop the flavors.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter, garnished with fresh herbs and sliced chilies.
Garnishes:
- Fresh cilantro or parsley
- Sliced red chilies
- Fried shallots or onions
Pairings:
- Steamed rice
- Naan bread
- Roti bread
Suggested side dishes:
- Cucumber and tomato salad
- Pickled vegetables
- Papadum
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or cream to balance the flavors.
- If the curry is too thin, simmer it for longer to reduce the liquid and thicken the sauce.
Food safety advice:
- Make sure the meat is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Gulai Kambing is a traditional Indonesian curry made with goat meat and a blend of aromatic spices. It is a popular dish in many regions of Indonesia and is often served during special occasions and celebrations.
Flavor profiles:
Gulai Kambing has a rich and complex flavor profile, with notes of lemongrass, kaffir lime, turmeric, and coconut. It is mildly spicy and slightly sweet, with a savory umami taste from the meat.
Serving suggestions:
Serve Gulai Kambing with steamed rice and a side of pickled vegetables for a complete meal.
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Region: Indonesian