Entree: Indonesia – Aceh – Eungkot Keumamah (Acehnese slow-cooked spicy goat stew simmered in coconut milk and aromatic spice paste)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) goat shoulder, trimmed and cut into 1–1.5 inch (2.5–4 cm) pieces
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 6 shallots (about 6 oz / 170 g), peeled
- 4 garlic cloves
- 4 red chilies (adjust to taste), seeded if desired
- 2 tbsp (30 g) candlenuts (or macadamia), toasted
- 1 tbsp (15 g) fresh turmeric, grated or 1 tsp (3 g) ground turmeric
- 1 tbsp (6 g) fresh galangal, grated (or 1 tsp ground galangal)
- 1 tsp (2 g) coriander seeds, toasted
- 1 tsp (2 g) cumin seeds, toasted
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) shrimp paste (terasi), toasted briefly (optional)
- 2 stalks lemongrass, outer layers removed and bruised
- 3 kaffir lime leaves (or 2 bay leaves if unavailable)
- 1 1/2 cups (360 ml) coconut milk
- 1 cup (240 ml) water or beef/vegetable stock
- 1 tbsp (15 ml) tamarind paste (or 1 tbsp (15 ml) lime juice as substitute)
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 1/2 tsp (9 g) kosher salt (adjust to taste)
- Fresh cilantro or sliced scallions for garnish
- Steamed white rice for serving

Instructions

1. Prepare the spice paste: in a small skillet dry-toast coriander and cumin seeds until fragrant, then grind with candlenuts, shallots, garlic, red chilies, turmeric, galangal, shrimp paste (if using), and black pepper to a smooth paste using a mortar and pestle or food processor adding a tablespoon of water if needed.
2. Heat the oil in a heavy pot over medium heat. Fry the spice paste 4–6 minutes, stirring, until aromatic and the oil begins to separate from the paste.
3. Add the goat pieces to the pot and brown on all sides, coating well with the paste, about 6–8 minutes.
4. Add bruised lemongrass, kaffir lime leaves, coconut milk, and water or stock. Stir in tamarind paste, palm sugar, and salt. Bring to a gentle simmer.
5. Reduce heat to low, cover partially, and cook gently 1½–2 hours, stirring occasionally, until goat is tender and sauce has thickened. (Alternatively, transfer to a 325°F (160°C) oven covered and braise 1½–2 hours.)
6. Taste and adjust seasoning with salt, sugar, or tamarind/lime for brightness. Remove lemongrass and lime leaves before serving.
7. Serve hot with steamed white rice and garnish with fresh cilantro or scallions.