Ingredients with Measurements:
- 1 whole goat, cleaned and gutted
- 10 cloves garlic, minced
- 2 inches ginger, minced
- 2 tablespoons turmeric powder
- 2 tablespoons coriander powder
- 2 tablespoons cumin powder
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 cups coconut milk
- 10 stalks lemongrass, bruised
- 10 kaffir lime leaves
- 10 bay leaves
- 5 cups water
Special equipment needed:
- Large roasting spit
- Charcoal grill
- Butcher's twine
Step-by-step instructions:
1. In a bowl, mix together garlic, ginger, turmeric powder, coriander powder, cumin powder, salt, sugar, and vegetable oil to make the marinade.
2. Rub the marinade all over the goat, making sure to get it into the nooks and crannies.
3. Stuff the goat with lemongrass, kaffir lime leaves, and bay leaves.
4. Tie the goat securely with butcher's twine.
5. Set up the roasting spit and skewer the goat onto it.
6. Place the spit over a charcoal grill and start the fire.
7. Roast the goat for 4-5 hours, basting it with coconut milk every 30 minutes.
8. Check the internal temperature of the goat with a meat thermometer. It should read 165°F.
9. Remove the goat from the spit and let it rest for 20 minutes before carving.
- Time:
Preparation time: 30 minutes
- Cooking time: 4-5 hours
Temperature:
- Charcoal grill temperature: 250-300°F
- Internal temperature of the goat: 165°F
Serving size:
- 10-12 people
Nutritional information:
- Calories: 500 per serving
- Fat: 20g
- Protein: 70g
- Carbohydrates: 5g
Substitutions for ingredients:
- Goat can be substituted with lamb or beef.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add chili flakes or fresh chili peppers to the marinade for a spicy version.
- Use different herbs and spices for the stuffing, such as rosemary or thyme.
Tips and tricks:
- Make sure the goat is securely tied to the spit to prevent it from falling off during cooking.
- Baste the goat frequently to keep it moist and flavorful.
- Let the goat rest before carving to allow the juices to redistribute.
Storage instructions:
- Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 15-20 minutes.
Presentation ideas:
- Serve the goat on a large platter with fresh herbs and sliced lemons.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
- Sliced lemons or limes.
Pairings:
- Rice pilaf or roasted potatoes.
- Grilled vegetables, such as eggplant or zucchini.
Suggested side dishes:
- Indonesian-style fried rice.
- Spicy cucumber salad.
Troubleshooting advice:
- If the goat is cooking too quickly, move it away from the heat source or lower the temperature of the grill.
- If the goat is not cooking evenly, rotate the spit every 30 minutes.
Food safety advice:
- Make sure the goat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a meat thermometer to check the temperature.
Food history:
- Kambing Guling is a traditional Indonesian dish that is typically served at special occasions, such as weddings or religious festivals.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve with rice and vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian