| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 695 | 37.2g | 20.4g | 22.4g |
| sugars | fibre | protein | salt |
| 4.1g | 5.2g | 52.1g | 0.42g |
Why I Love Indonesian Gulai Kambing
iNarious cuisines hold a special place in my heart, predominantly because of the craft and tradition that goes into every dish. Today, I’d like to share an Indonesian recipe that I fell in love with on a recent trip around South East Asia – Gulai Kambing. While it might not be immediately identifiable with my Japanese roots or Pacific Northwest background, the diversity of flavors in this dish deeply resonates with my culinary ethos.
The Journey to Discover Gulai Kambing
I believe that some of the best culinary experiences are ones that feature a melange of flavors. While on a food exploration journey in Indonesia, I was introduced to Chef William Wongso, a legend in the Indonesian culinary scene. His take on the traditional Gulai Kambing recipe was so delectable that I felt compelled to bring it to a larger audience. You can learn more about Chef Wongso and his gastronomical exploits here.
The Flavor Profile of Gulai Kambing
Gulai Kambing is a lovely goat stew seasoned with an array of spices like turmeric, coriander, and bird’s eye chilies. The addition of tamarind paste and coconut milk, staples in Indonesian cuisine, offer a wonderful balance of tartness and creamy sweetness. These ingredients merge harmoniously to bring forth a symphony of tastes – a delightful fusion of the sweet, sour, and spicy making each bite an explosion of flavor.
This dish bears a striking similarity to the Japanese goat hot pot “Yagi Nabe”, a comforting winter stew. It would pair perfectly with a side of warm, aromatic Jasmine rice or Indonesian Rendang, both popular dishes in the region.
Exploring New Recipes Utilizing Local Ingredients
What I love about Gulai Kambing is that it shares the ethos I respect the most in my cooking style – it uses locally sourced ingredients, and those ingredients sing their own songs in the dish. Be it the goats nurtured on Indonesian pastures or the fresh produce from local farms. The recipe resonates with my own beliefs of using fresh, local ingredients available in the Pacific Northwest or Japanese markets in my sushi and seafood creations.
I hope my recount of this delectable Gulai Kambing recipe inspires you to explore the vast world of Indonesian cuisine. Maybe it would be the start of your journey into a rich tradition of using local and fresh produce with an array of inviting spices.
What You’ll Need
- 2 lbs of goat meat, cubed
- 2 cups of coconut milk
- 3 lemongrass stalks
- 6 kaffir lime leaves
- 2 turmeric leaves (optional)
- 2 teaspoons of tamarind paste
- 2 tablespoons of vegetable oil
- 6 cups of water
- Salt to taste
- Sugar to taste
- 2 tomatoes, quartered
- 2 potatoes, cubed
- For the spice paste:
- 8 shallots
- 6 cloves of garlic
- 5 red chilies
- 5 bird’s eye chilies
- 1 inch of ginger
- 1 inch of galangal
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander seeds
- 1/2 teaspoon of black peppercorns
- 3 candlenuts
Method
Step One
First, you need to prepare the spice paste (bumbu). Combine shallots, garlic, red chilies, bird’s eye chilies, ginger, galangal, turmeric powder, coriander seeds, black peppercorns, and candlenuts in a food processor. Grind these ingredients until they form a smooth paste.
Step Two
Meanwhile, heat vegetable oil in a large pot over medium heat. Add the spice paste, kaffir lime leaves, lemongrass stalks, and turmeric leaves (if using). Stir this mixture constantly for approximately 5 minutes or until it becomes fragrant.
Step Three
Add the cubed goat meat into the pot. Continue to stir until the meat is browned evenly from all sides. This step should take about 7-10 minutes. Make sure all pieces of meat are well coated with the spice mixture.
Step Four
Next, add water, tamarind paste, and coconut milk into the pot. Stir well to combine all the ingredients. Let the mixture come to a boil before reducing the heat. Allow it to simmer for about 1-1.5 hours or until the meat is tender.
Step Five
While the meat is simmering, prepare the tomatoes and potatoes. Dice the tomatoes and potatoes into medium-sized pieces. After the meat becomes tender, add the tomatoes and potatoes into the pot. Continue to simmer the mixture until the vegetables are cooked.
Step Six
Finally, season the stew with salt and sugar according to your preference. Stir the stew thoroughly so that the sugar and salt are evenly distributed. Simmer it for another 5 minutes and then remove from heat. Serve your delicious Gulai Kambing while it’s hot.
