Entree: Indonesia – Aceh – Gulai Kambing Aceh (Acehnese spicy goat curry simmered in coconut milk and warm aromatic spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into 1–1.5 inch (2.5–4 cm) pieces
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 1 large cinnamon stick (about 2.5 g)
- 2 star anise
- 3 whole cloves
- 3 green cardamom pods, lightly crushed
- 4 kaffir lime leaves (optional)
- 2 stalks lemongrass, bruised and tied
- 1 cup (240 ml) water (to start braising)
- 1 can (13.5 oz / 400 ml) coconut milk (thick)
- 1 tsp (4 g) palm sugar or brown sugar
- 1.5 tsp (8 g) salt, adjust to taste
- Fresh lime wedges and fried shallots for garnish (optional)
- For the spice paste:
  - 6 shallots, peeled (about 150 g)
  - 4 cloves garlic
  - 2 candlenuts or macadamia nuts, about 10 g (substitute cashews if unavailable)
  - 1 inch (2.5 cm) fresh ginger, peeled
  - 1 inch (2.5 cm) galangal, peeled
  - 1 inch (2.5 cm) fresh turmeric or 1 tsp (2 g) ground turmeric
  - 1 tsp (2 g) coriander seeds, toasted
  - 1/2 tsp (1 g) cumin seeds, toasted
  - 1 tsp (5 g) black peppercorns
  - 1–2 tsp (5–10 g) tamarind paste or 1 tbsp (15 ml) lime juice

Instructions

1. Make the spice paste: in a blender or mortar and pestle combine shallots, garlic, candlenuts, ginger, galangal, turmeric, toasted coriander, cumin, and peppercorns with a splash of water or oil. Blend to a smooth paste.
2. Brown the spices and meat: heat 3 tbsp (45 ml) oil in a heavy pot over medium heat. Fry the spice paste, stirring, until aromatic and the oil begins to separate, about 5–7 minutes. Add cinnamon stick, star anise, cloves, and crushed cardamom; fry briefly to bloom the spices.
3. Add the goat: increase heat to medium-high, add the goat pieces and sear until lightly browned on all sides, about 6–8 minutes.
4. Braise until tender: add 1 cup (240 ml) water, bruised lemongrass, and kaffir lime leaves. Bring to a boil, reduce heat to low, cover, and simmer gently for 1 to 1¼ hours, or until the goat is tender. Add more water if necessary during cooking.
5. Finish with coconut milk: once meat is tender, stir in the coconut milk, palm sugar, tamarind paste (or lime juice), and 1.5 tsp salt. Simmer uncovered over low heat, stirring occasionally, until the sauce thickens slightly and the oil rises, about 15–25 minutes. Do not boil vigorously after adding coconut milk to prevent curdling.
6. Adjust and serve: taste and adjust salt or sugar. Remove cinnamon and lemongrass ties before serving. Serve Gulai Kambing Aceh hot with steamed rice, garnish with fried shallots and lime wedges.