I love goat. My favorite grilled skewers is goat (Sateh Gambing), and this curry is just awesome. Very traditionally thickened with ground toasted coconut flakes.
Gulai Jawa (Spicy Goat Curry)
A spicy goat curry, thickened with ground toasted coconut.
Equipment
- Wok
- Mortar and Pestle, Food Processor, or Blender
Ingredients
Spice Blend – Dry Ingredients
- 2 lbs goat cut in 1" cubes
- 2 tsp coriander ground
- 1 tsp cumin ground
- ½ tsp nutmeg ground
- 1 tsp turmeric ground
Spice Blend – Wet Ingredients
- 4 ea chilies finely chopped
- 4 cloves garlic chopped
- 1 inch gingerroot chopped
- 1 tbsp peanut oil
Frying Ingredients
- 2 tbsp peanut oil
- 2 ea shallots finely sliced
- 1 inch cinnamon stick
- 2 ea cloves
Meat
- 2 lbs goat cut in 1" cubes
Thickening Agent
- 4 oz coconut desiccated, unsweetened
Stewing Ingredients
- 2 medium tomatoes peeled, chopped
- 1½ pints coconut milk
Instructions
- In a heavy frying pan or saucepan, dry fry the desiccated coconut, stirring, until it is lightly browned. Set it aside.
- Grind the coriander, cumin, nutmeg, and coriander.Add the chilies, garlic, and ginger, and a tablespoon of oil, and grind into a paste.
- Heat two tablespoons of oil in a wok and fry the onion until lightly browned.Add the spice paste, cinnamon stick, and cloves, and stir-fry for 3-4 minutes.Remove the cinnamon and cloves.Stir in the desiccated coconut.
- Add the tomatoes, stir well, and cook until they are soft.Add the coconut milk and slowly bring it to a boil.Reduce the heat and simmer, stirring occasionally, until the meat is tender (45-50 minutes, though I’ve had meat where this took 2+ hours).
Notes
Based on Chilli Mutton Curry in Indonesian Cookery by David Scott with Surya Winata : p. 83
Nutrition
Serving: 6portions