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Indonesian Goat Curry (Gulai Kambing)

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

Ingredients
Main 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
Ground Spices (Bumbu Halus)
  • 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
    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.
  • 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.
  • 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.