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Gulai kambing // goat curry

Gulai is a type of food containing rich, spicy and succulent curry.


- 2 kgs goat meats
- 3 cm length cinnamon stick, ground
- 4 cloves, ground
- 1/4 cup yogurt
- 4 L water

Spices to grind:
- 3 tablespoons coriander seed
- 1 tablespoon white pepper
- 1 teaspoon cumin
- 1 teaspoon fenugreek
- 5 green cardamom
- 5 cloves garlic
- 10 shallots
- 3 cm length ginger
- 5 cm length galangal
- 3 cm turmeric
- 1/8 nutmeg
- 5 tablespoons EV coconut/olive oil
- 1 onion, thinly sliced
- 4 kaffir lime leaves
- 3 Indonesian bay leaves
- 2 lemon grass, take the white part and bruised
- 225 mL thick coconut milk
- 25 mL water


Step 1: arinate goat meat with yogurt, ground cinnamon and clove for 1 hour. Set aside. In a pot, bring 4 L water to boil.

Step 2: Add marinated goat meat and bring to reboil, then add kaffir lime leaves.

Step 3: At medium-high heat, add oil to a another pot. Stir fry lemon grass until fragrant then add onion and stir occasionally until wilted.

Step 4: Combine all ground ingredients to the pan, stir fry until done and fragrant. Ladle small amount of goat's broth into the spices' pot and stir.

Step 5: Combine spices' mixture into the pot of goat's mixture. Cook until the meat tender.

Step 6: Pour thick coconut milk and 25 mL water and reboil. Set aside.

Step 7: Ready to serve, garnish with fried shallot and acar (Indonesian pickled cucumber, chili, shallot and carrot) or asinan (Indonesian pickled fruit).

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