How to Make Goat Curry

How to Make Goat Curry

Who doesn’t know this delicious dish? Gulai kambing is a traditional dish that has long been a favourite of the Indonesian people. For foreign people, it seems that it is not difficult to fall in love with the taste. Its characteristics, which are rich in spices and full of flavor, deserve to make goat curry an idol at the dinner table. Its festive and variegated ingredients also make it often used as a special dish. Usually to celebrate something, such as a event of thanksgiving or a Feast Day.

If you have enough mutton, want to hold a big banquet or want to process sacrificial meat; You can try to create this special goat curry recipe in your own kitchen.


  • 500 grams of mutton, cut into pieces
  • 500 grams of goat ribs, cut into pieces
  • 2 liters of water
  • 3 lime leaves
  • 1 stem of lemongrass, bruised
  • 2 pieces of bay leaf
  • 1 leaf of turmeric, tie
  • 2 grains of kandic acid
  • 1 ltr of thick coconut milk
  • 1 ltr of diluted coconut milk
  • 4 tbsp cooking oil
  • 5 tbsp spicy soy sauce for serving
  • Fried shallots for serving

Mashed marinade

  • 4 cloves of garlic
  • 1/2 tsp pepper
  • 2 cm ginger
  • 12 curly red peppers
  • 8 onions
  • 5 pecan grains
  • 4 cm turmeric
  • 1/2 tsp coriander
  • 2 tsp granulated sugar
  • 3 grains pekak, roasted
  • 2 grains of cloves, roasted
  • 3 grains of cardamom, roasted
  • 2 cm cinnamon, roasted

1. Preparing Mutton

  1. Make sure your mutton is of excellent quality. Ensure the freshness and cleanliness of the meat you are going to process. A good mutton is a fresh red one, chewy textured and does not smell bad (distinguish it from the fishy smell of “prengus” distinctive of goats).If you use freshly slaughtered mutton do not immediately wash it with water because it will make the fishy smell of “prengus” even stronger. Let stand for a couple of hours so that the blood and dirt come out, then wash them off under running water.
  2. Cut the meat into pieces in media size. Cut the mutton against the direction of the fibers so that they do not look after boiling later. Cut it into medium-sized pieces—not too thick and not too thin—which are similar to each other so that the degree of doneness is the same when processed.
  3. Boil the meat and mutton ribs until half soft. Boil all the mutton meat and ribs that had been cut into pieces just now in 2 liters of water. Prepare a large saucepan, put in the water and bring to a boil in advance. Once the water boils just put your mutton meat and ribs. Boil over media heat until half soft. To find out, check the stew of such meat once every 15 minutes and skewer it with a fork.

2. Preparing Goat Curry Seasoning

  1. Puree all the ingredients to make the seasoning smooth. While your mutton meat and ribs are boiling, put all the fine seasoning ingredients in a juice or food processor and grind until smooth.
  • If there is no juice or food processor, you can also grind the spices with a torn and kneading.

2. Sauté the spices until fragrant. Heat cooking oil in a skillet over a fire with medium-high heat. Put in fine spices,orange

leaves, turmeric leaves, lemongrass stems and bay leaves. Then stir-fry until it emits a fragrant fragrance. Turn off the heat.

  • Do not rush when sautéing these ingredients. Because if it is not cooked, the taste of the spices in it can become less strong and less integrated with the gulai meat later.
  • But also do not sauté it for too long, because if it burns the taste of the spices will become bitter and affect the taste of the meat. Pay attention to the changes and aromas that the spices emit.

3. Cooking Goat Goulash

  1. Put the sautéed spice mixture in the stew of meat and mutton ribs. Pour the stir-frying spices—and the rest of the ingredients like kandic acid—into the half-soft boiled water of the meat and ribs. Boil them together so that the spices in the meat.
  2. Add the diluted coconut milk. Pour 1 ltr of diluted coconut milk into a pot of meat stew and seasonings. Cook until mutton is soft and fully cooked.
  • Occasionally stir and check if the meat is tender enough using a fork.

3. Pour thick coconut milk. Add 1 ltr of thick coconut milk, simmer slowly over medium-low heat. Stir constantly with a

wooden spoon so that the coconut milk does not break. Turn off the heat after the coconut milk has changed colour,

blending perfectly with the gulai seasoning soup.

  • If the coconut milk is boiled at a high temperature without being watched and stirred, the texture can break and appear separated from the gulai soup. In addition to being unsightly, the taste is also less unified.

4. Serve the goulash in a large bowl. Turn off the stove. Transfer the goulash from the pot into a large bowl or pour it into

smaller portions into reguler bowls.

5. Top it off with spicy soy sauce and fried shallots. Sprinkle fried onions and soy sauce on top of the goulash to taste.

In addition to beautifying the appearance and colour of the dish, spicy soy sauce and fried shallots also add to the delicious taste

of your goat’s goulash.

6. Finish. Your goat curry is ready to be eaten with your family or banquet guests.

  • Goat curry is suitable to be eaten together with ketupat, rice cake, rice, roti prata or canai.
  • This recipe is enough to make 8 to 10 servings.


  • Mutton is famous for having a relatively tough texture. So that the mutton is not tough or difficult to process you can grease it with baking powder or papain powder for several hours before processing. You can easily get these ingredients at the grocery store.
  • Another way to make meat more tender and easy to cook is to wrap it using crushed papaya leaves for at least an hour before cooking.
  • Or  the meat with grated pineapple fruit for several hours before cooking to get tender meat and also does not smell of “prengus”.

What You Need

  1. Butcher knife
  2. Chopping board
  3. Juice or food processor or cobek
  4. Big pot
  5. Large bowl
  6. Wooden spoon
  7. Fork

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