Who does not know this delicious dish? Goat curry is a traditional dish that has long been a favorite of the Indonesian people. For foreign people it seems not difficult to fall in love with the delicious taste. Its characteristic richness of spices and full of flavor deserves to make goat curry an idol at the dinner table. Its lively and varied ingredients also make it often a special dish. Usually to celebrate something, such as a moment of thanksgiving or Hari Raya.
If you have enough goat meat, want to hold a big banquet or want to prepare sacrificial meat; You can try this special goat curry recipe in your own kitchen.
Ingredients
- 500 grams of goat meat, cut into pieces
- 500 grams of goat ribs, cut into pieces
- 2 liters of water
- 3 lime leaves
- 1 lemongrass stalk, bruised
- 2 bay leaves
- 1 sheet of turmeric leaf, tie
- 2 grains of kandis acid
- 1 liter thick coconut milk
- 1 liter of thin coconut milk
- 4 tbsp cooking oil
- 5 tbsp spicy soy sauce for serving
- Fried onion for serving
Softened seasoning
- 4 cloves garlic
- tsp pepper
- 2 cm ginger
- 12 curly red chilies
- 8 red onions
- 5 hazelnuts
- 4 cm turmeric
- tsp coriander
- 2 tsp sugar
- 3 dark grains, roasted
- 2 cloves, roasted
- 3 cardamoms, roasted
- 2 cm cinnamon, toasted
Step
Method 1 of 3: Preparing the Goat
Step 1. Make sure your goat meat is of prime quality
Make sure the freshness and cleanliness of the meat you will be processing. Good goat meat is a fresh red color, chewy texture and does not smell bad (different from the fishy smell of "prengus" typical of goats).
If you use freshly slaughtered goat meat, don't wash it immediately with water because it will make the fishy "prengus" smell even stronger. Let stand for several hours so that the blood and dirt come out, then wash thoroughly with running water
Step 2. Cut the meat in medium size
Cut the mutton against the grain so it doesn't stick together after boiling. Cut into medium-sized pieces-not too thick and not too thin-that are similar to each other so that the level of doneness is the same when processing.
Step 3. Boil the beef and ribs until they are half soft
Boil all the meat and goat ribs that have been cut into 2 liters of water. Prepare a large pot, add water and bring to a boil first. After the water boils, add your goat meat and ribs. Boil over medium heat until half soft. To find out, check the stew every 15 minutes and pierce it with a fork.
Method 2 of 3: Preparing the Goat Curry Seasoning
Step 1. Blend all the ingredients to make a fine spice
While your mutton and ribs are simmering, put all the ground spices in a blender or food processor and grind until smooth.
If you don't have a blender or food processor, you can also grind the spices with a mortar and pestle
Step 2. Saute the spices until fragrant
Heat the cooking oil in a skillet over medium-high heat. Enter the ground spices, lime leaves, turmeric leaves, lemon grass and bay leaves. Then stir-fry until fragrant. Turn off the fire.
- Don't be in a hurry when you stir-fry these ingredients. Because if it is undercooked, the taste of the spices in it can become less strong and less integrated with the curry meat later.
- But don't fry it for too long, because if it gets burnt the flavor of the spices will become bitter and affect the taste of the meat. Pay attention to the changes and aromas released by the spices.
Method 3 of 3: Cooking Goat Curry
Step 1. Enter the seasoning mixture that has been sauteed into the stew of meat and ribs
Pour the stir-fried spices-and the rest of the ingredients such as kandis acid-into the half-soft meat and ribs. Boil together so the spices soak into the meat.
Step 2. Add the thin coconut milk
Pour 1 liter of thin coconut milk into a pot of boiled meat and spices. Cook until the mutton is soft and fully cooked.
Stir occasionally and check if the meat is tender enough with a fork
Step 3. Pour the thick coconut milk
Add 1 liter of thick coconut milk, bring to a slow boil over medium-low heat. Stir continuously with a wooden spoon so that the coconut milk does not break. Turn off the heat after the coconut milk changes color, blends perfectly with the curry sauce.
If the coconut milk is boiled at high temperatures without being watched and stirred, the texture may break and appear separated from the curry sauce. Besides being unsightly, it also doesn't feel well
Step 4. Serve the curry in a large bowl
Turn off the stove. Transfer the curry from the pan to a large bowl or pour it into smaller portions into regular bowls.
Step 5. Complete with spicy soy sauce and fried shallots
Sprinkle fried onions and soy sauce over the curry to taste. In addition to beautifying the appearance and color of the dish, spicy soy sauce and fried shallots also add to the delicious taste of your goat curry.
Step 6. Done
Your goat curry is ready to be eaten with your family or guests.
- Goat curry is suitable to be eaten with ketupat, rice cake, rice, roti prata or canai.
- This recipe is enough to make 8 to 10 servings.
Tips
- Goat meat is known to have a relatively hard texture. So that the goat meat is not hard or difficult to process, you can coat it with baking powder or papain powder for several hours before processing. You can get these ingredients easily at the grocery store.
- Another way to make the meat more tender and easier to cook is to wrap it in crushed papaya leaves for at least an hour before cooking.
- Or coat the meat with grated pineapple for a few hours before cooking to get meat that is tender and also doesn't smell "pruned".
