Entree: Indonesia – Sumatra – Nasi Goreng Kambing (Sumatran-style spiced fried rice cooked with seasoned goat meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 4 cups (780 g) cooked long-grain rice, preferably day-old and chilled
- 1 lb (454 g) goat shoulder, trimmed and cut into 1/2-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 4 shallots, thinly sliced, approx. 4 oz (110 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 red chilies, thinly sliced, approx. 1 oz (30 g) (or adjust to taste)
- 2 tbsp (30 g) sambal oelek or chili paste
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (2 g) ground coriander
- 1/4 tsp (1 g) ground turmeric
- 1/4 tsp (1 g) white pepper
- 2 large eggs, lightly beaten, approx. 100 g
- 3 green onions, sliced, approx. 3 oz (85 g)
- 2 tbsp (15 g) fried shallots (bawang goreng) for topping
- 1 small cucumber, thinly sliced, approx. 6 oz (170 g) for serving
- 1 lime, cut into wedges, approx. 50 g
- Salt to taste

Instructions

1. Brown and tenderize the goat: Heat 1 tbsp (15 ml) vegetable oil in a heavy skillet or wok over medium-high heat. Add goat pieces and brown on all sides, about 6–8 minutes. Add 1/2 cup (120 ml) water, reduce heat to low, cover, and simmer until just tender, 30–40 minutes. If using already tender cooked goat, skip simmering. When tender, remove goat and set aside, reserving any cooking juices.
2. Build the flavor base: In the same skillet or wok, heat remaining 1 tbsp (15 ml) oil over medium heat. Add sliced shallots and sliced chilies and cook until softened, 3–4 minutes. Add minced garlic and sambal oelek; cook 1 minute until fragrant. Stir in ground coriander, turmeric, and white pepper.
3. Combine meat and rice: Return goat to the pan along with any reserved juices. Add kecap manis and light soy sauce, stir to coat. Add the chilled rice, breaking up any clumps, and stir-fry on high heat until rice is heated through and well combined with the spices, 4–6 minutes. Season with salt as needed.
4. Finish with egg and aromatics: Push rice to one side of the pan. Pour beaten eggs into the cleared side and scramble gently until just set, then mix eggs through the rice. Stir in sliced green onions, adjust seasoning, and remove from heat.
5. Serve: Divide Nasi Goreng Kambing among plates. Top with fried shallots and serve with cucumber slices and lime wedges for squeezing over the rice.