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Resep Gulai Kambing

Indonesian Goat Curry (Gulai Kambing)
Indonesian Goat Curry (Gulai Kambing)

Ingredients

  • 500 g goat meat & goat ribs
  • 1 liter water
  • 65 ml ready-to-use coconut milk
  • 3 stalks lemongrass (bruised)
  • 5 kaffir lime leaves
  • 1 bay leaf
  • 3 cloves
  • 2 cardamom pods
  • 3 cm small cinnamon stick
  • 3 teaspoons MAGGI Beef Stock Powder
  • 1 teaspoon salt
  • ½ teaspoon sugar

  • 5 cloves shallots
  • 7 cloves garlic
  • 1 thumb-sized piece turmeric
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece galangal
  • 3 candlenuts
  • 4 red chilies
  • ½ tablespoon roasted coriander seeds
  • ½ teaspoon cumin
  • ¼ teaspoon pepper

Preparation

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