Gulai Kambing

Delicious curry, cooked from a leg of goat, a tasty dish, it is excellent for Sunday dinner, or family get together.  The recipe is based on Javanese cooking-gulai kambing.

In my kitchen, - the way I cook the gulai kambing.
I braised the whole goat leg with stock and spices over low heat for a few hours.  The juice makes a creamy sauce, especially after it is added with coconut milk.

The Preparation and the Cooking.

Clean and Trim the Leg of Goat

The Spices

The cooking of spices paste

 Cooking/braising the goat leg

Cooking the leg of goat in spices before adding the stock

The second braising: meat is tender, pulled off the bone, chopped into small pieces and added with coconut milk. ( I added tomato and red capsicum sauce for extra colour).

Beautiful looking curry, the sauce is so creamy, the vibrant colour 
of the spice paste mixed with the coconut milk comes out beautifully

THE SERVING

Transfer the gulai onto a large serving bowl or a tureen and place on the dinner table together with the garnishes-steamed white rice, shredded lettuce and prawn crackers, maybe fresh green chillies.

To Be Practical

Simply serve the dish from the kitchen and bring them to the dinner table, and everyone can enjoy.

The dish freezes well, so it does not matter to spend a lot of time to cook, but it is worth it.

The Recipe for Leg of Goat Curry or Gulai Kambing is here for you.

Gulai Kambing-Goat Leg Curry

Using a leg of goat meat.

The tradition Javanese gulai kambing uses mixed meat from the goat including the offal.

The Recipe-Susy’s recipe

Gulai Kambing

Ingredients:

A leg of goat (2.2-2.5 kg)

1 lime, 1teaspoon salt

400 ml coconut milk (a tin)

A ½ cup of vegetable oil

2 litres light stock or hot water

1tablespoon salt and 1 tablespoon brown sugar

Spices:

1 tablespoon turmeric powder + a small piece fresh turmeric

2 teaspoons ginger powder + a small piece fresh ginger

1 teaspoon galangal powder + a small piece fresh galangal

(a small piece = as big as your thumb)

2 teaspoons coriander powder

1teaspoon white pepper, ground

1teaspoon cinnamon

½ teaspoon cumin seeds/ powder

½ teaspoon nutmeg powder

¼ cloves powder

7 candlenuts

3 red chillies

1 large brown onion. Chopped.

6 cloves garlic

2 fresh limes (the juice only)

Herbs and Citrus

1 lemongrass

1 piece of fresh galangal (small piece)

3 kaffir lime leaves

3 daun salam (salam leaves)

2 fresh limes

Method

1. Grind the spices ingredients in a food processor, or with mortar and pestle until smooth, add in the juice of limes and mix thoroughly.  (if you use a blender to make the spice paste, add in a cup of water to make the machine goes better). Now you have a smooth and slightly runny spice paste.
2. Rub the leg of goat with lime and salt, put it in a large hot pan, and seal the meat with the oil.  Take it out and keep aside.
3. Use the same pan, put the spice paste in and add 2 cups of water stir and cook, bring to simmer.  Keep cooking, add in the lemongrass, kaffir lime and salam leaves, the fresh galangal, salt and sugar.
4. Add the sealed leg of goat, put the lid on and cook for 10 minutes each side over low heat.
5. Add in the 2 litres light stock or hot water, to make sure the liquid is almost cover the meat.
6. Put the lid on and continue cooking, for 3 hours over lower heat, stir it from time to time and turn the meat over to cook evenly.
7. Check the seasoning, and after three hours braising, switch of the burner, keep the pan aside and leaf the meat to cool in the sauce.
8. Take the meat off the bone, cut in small pieces, put them back in the pan.
9. Reheat, the gulai/curry add in the coconut milk, and cook to a gentle simmer.  Now place the lid on, and braise over low heat for another 45 minutes.
10.  (optional: add some tomato and red capsicum sauce for extra colour)

To Serve:

Serve with steamed white rice and garnish with shredded lettuce and krupuk-prawn crackers.

Place some rice in a bowl, ladle the gulai over it (be generous with the broth/gulai sauce) and add the shredded lettuce.

Enjoy the recipe and happy cooking.

Susy