Ingredients with Measurements:
- 1 kg goat meat, cut into small pieces
- 2 cans of coconut milk
- 1 lemongrass, bruised
- 3 kaffir lime leaves
- 2 turmeric leaves
- 2 bay leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 5 tbsp oil
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind 5 shallots, 5 garlic cloves, 5 red chilies, 2 bird's eye chilies, 1 tsp coriander seeds, and 1 tsp cumin seeds into a paste.
2. Heat the oil in a large pot over medium heat. Add the paste and sauté until fragrant.
3. Add the goat meat and stir until the meat is browned.
4. Add the lemongrass, kaffir lime leaves, turmeric leaves, and bay leaves. Stir for a few minutes.
5. Pour in the coconut milk and bring to a boil.
6. Add the tamarind paste, palm sugar, and salt. Stir well.
7. Lower the heat and let it simmer for 2-3 hours until the meat is tender and the sauce has thickened.
8. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 40g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Substitutions for ingredients:
- Goat meat can be substituted with beef or lamb.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add potatoes or carrots for a vegetable version.
- Use chicken instead of goat meat for a milder flavor.
Tips and tricks:
- To make the meat tender, cook it on low heat for a longer period of time.
- Adjust the amount of chili according to your preference.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice.
Garnishes:
Garnish with chopped cilantro or fried shallots.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a longer period of time to thicken.
- If the meat is tough, cook it on low heat for a longer period of time.
Food safety advice:
Make sure the meat is cooked thoroughly before serving.
Food history:
Gulai is a traditional Indonesian curry that is commonly made with beef or goat meat.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian