Recipe-1 › Curries of the world › Gulai kambing
Indonesia’s rich goat curry, often cooked for Eid al-Adha. Goat or mutton simmers in coconut milk with a paste of shallots, garlic, chillies, turmeric, ginger and candlenuts, warmed with cinnamon, cloves and star anise.
Same steps, different flavour base MediumToo hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.
Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.
This page takes those nine steps and shows what to change to make Gulai kambing. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.
Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Gulai kambing
See the full base recipe (with timers and tips) · See all curries on the world map
The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.
Main ingredient: 1 kg Goat or mutton on the bone.
Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.
Base step: do not useCut onions and chillies.
Gulai kambing: do thisInstead of chopping, blend shallots, garlic, chillies, turmeric, ginger, galangal and candlenuts into a paste.
Base step: do not useFry in some oil for around 4 minutes on medium-high heat.
Gulai kambing: do thisFry the paste for about 5 minutes with lemongrass, lime leaves, salam leaves, a star anise and the whole spices (step B).
Base step: do not useCut the vegetable(s) of your choice.
Gulai kambing: do thisUse the goat.
Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.
Gulai kambing: do thisAdd the goat and stir until it is coated and changes colour.
Base step: do not useAdd red chilli powder and turmeric.
Gulai kambing: do thisSkip the chilli powder; the turmeric is already in the paste.
Keep frying until just before they start browning.
Base step: do not useAdd some water.
Gulai kambing: do thisAdd thin coconut milk or water to cover.
Base step: do not useAdd salt.
Gulai kambing: do thisAdd salt and a little tamarind.
Base step: do not useBoil until the gravy is as thick as you like.
Gulai kambing: do thisSimmer until the meat is tender (1½–2 hours), then add thick coconut milk and simmer 5 minutes more.
Serve: With rice, often with sambal and crackers.
For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.
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