Name: Indonesian Goat Curry
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 8 large shallots, peeled and roughly chopped; 6 garlic cloves; 3 candlenuts (or macadamia nuts); 2 inch galangal, sliced; 1 inch fresh turmeric (or 1 tsp ground turmeric); 2 tbsp coriander seeds, toasted; 1 tsp cumin seeds, toasted; 8 red chilies, seeded if desired; 1.5 kg bone-in goat meat, cut into 4 cm chunks; 3 tbsp vegetable oil; 2 lemongrass stalks, smashed and tied; 4 kaffir lime leaves, torn; 2 Indonesian bay leaves (daun salam); 1 cinnamon stick (5 cm); 400 ml full-fat coconut milk; 500 ml beef stock or water; 2 medium tomatoes, quartered; 2 medium potatoes, peeled and cubed; 1 1/2 tsp fine sea salt, plus more to taste; 1 tsp palm sugar; 2 tbsp fried shallots, to garnish; Steamed jasmine rice, to serve

Be the first to rate

(No Ratings Yet)

A rich and aromatic Indonesian goat curry built on a freshly ground spice paste, slow-braised in coconut milk until fork-tender. The bold heat of chilies balances with lemongrass, galangal, and kaffir lime for a deeply satisfying bowl served over steamed rice.

Prep Time25 mins

Cook Time95 mins

Total Time120 mins

Servings5

Yield5 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
38 gFat
18 gSaturated Fat
22 gCarbs
4 gFiber
7 gSugar
45 gProtein
580 mgSodium
1180 mgPotassium
95 mgCalcium
6 mgIron
28 mgVitamin C
160 mcgVitamin A

Ingredients

For the spice paste

8 large shallots, peeled and roughly chopped
6 garlic cloves
3 candlenuts (or macadamia nuts)
2 inch galangal, sliced
1 inch fresh turmeric (or 1 tsp ground turmeric)
2 tbsp coriander seeds, toasted
1 tsp cumin seeds, toasted
8 red chilies, seeded if desired

For the curry

1.5 kg bone-in goat meat, cut into 4 cm chunks
3 tbsp vegetable oil
2 lemongrass stalks, smashed and tied
4 kaffir lime leaves, torn
2 Indonesian bay leaves (daun salam)
1 cinnamon stick (5 cm)
400 ml full-fat coconut milk
500 ml beef stock or water

For finishing

2 medium tomatoes, quartered
2 medium potatoes, peeled and cubed
1 1/2 tsp fine sea salt, plus more to taste
1 tsp palm sugar
2 tbsp fried shallots, to garnish
Steamed jasmine rice, to serve

Directions

Blend the shallots, garlic, candlenuts, galangal, turmeric, toasted coriander, toasted cumin, and chilies in a food processor, adding a splash of water as needed, until a smooth paste forms.
Heat the oil in a heavy Dutch oven over medium heat. Add the spice paste along with the lemongrass, kaffir lime leaves, bay leaves, and cinnamon. Fry, stirring frequently, for 8 to 10 minutes until the paste darkens and smells deeply aromatic.
Add the goat chunks and toss to coat in the paste. Sear for 5 to 6 minutes, turning occasionally, until the exterior is lightly browned.
Pour in the coconut milk and stock, stirring to scrape up any browned bits from the bottom. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 75 minutes, stirring every 15 minutes, until the goat is fork-tender.
Add the potatoes and tomatoes, cover, and continue to simmer for 20 minutes until the potatoes are tender and the sauce has thickened to a rich consistency.
Stir in the salt and palm sugar, taste, and adjust seasoning. Skim excess oil from the surface if desired.
Discard the lemongrass stalk and cinnamon stick. Ladle the curry into bowls over steamed rice, scatter fried shallots over the top, and serve hot.

Cook’s Notes

Bone-in goat shoulder or shank gives the richest flavor and most tender result after a long braise.
Always toast whole spices in a dry pan before grinding to unlock their full aroma.
Do not rush the simmer – goat meat needs time for its connective tissue to break down and become tender.
For a brighter finish, squeeze in a wedge of fresh lime just before serving.
The curry tastes even better the next day once the spices have fully melded – refrigerate and reheat gently.