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1
Blanching the Meat
Boil the goat meat and ribs in enough water until it comes to a boil.
Discard the water, rinse the meat, and drain.
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2
Sautéing the Spices
Heat a little oil.
Sauté the ground spices until cooked and fragrant.
Add lemongrass, kaffir lime leaves, bay leaf, cloves, cardamom, and cinnamon.
Stir until the spices release a strong aroma.
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3
Cooking the Curry (Gulai)
Add the meat into the sautéed spices, stir until coated.
Pour in water until the meat is submerged, bring to a boil, then reduce the heat.
Cook until the meat becomes tender.
Add MAGGI Beef Stock Powder, salt, and sugar.
Pour in thick coconut milk. Stir continuously to prevent curdling.
Cook until the sauce thickens and the spices are absorbed.
Adjust seasoning to taste.
