About this recipe

Gulai Kambing is a festive coconut curry for goat meat, fragrant with turmeric, coriander, and aromatic leaves. It is richer than everyday chicken gulai and often appears at gatherings.

The first boil is the motherly step that matters most: it cleans the meat and softens any strong aroma so the final curry tastes warm and inviting for the whole family.

Serve with rice and a simple vegetable. The gravy is the star—sop it up carefully.

Prep & cook time

Prep25 minutes
Cook1 hour 35 minutes
Total2 hours
Servings6 servings
LevelMedium

Tools you need

Large pot
Blender
Skimmer
Wooden spoon

Ingredients

1 kg goat meat, cut into chunks
800 ml–1 L coconut milk
10 shallots
5 cloves garlic
4 cm turmeric
3 cm ginger
3 cm galangal, smashed
2 teaspoons coriander seeds
1/2 teaspoon cumin
4 candlenuts
2 turmeric leaves (optional)
2 stalks lemongrass, bruised
2 pieces asam kandis or 1 teaspoon tamarind paste
2 teaspoons salt
2 tablespoons oil
Water, for the first boil

Directions

Cover the goat with water, bring to a boil, and simmer 10–15 minutes. Drain and discard this water. Rinse the meat.
Blend shallots, garlic, turmeric, ginger, coriander, cumin, and candlenuts into a paste.
Sauté the paste in oil with galangal, lemongrass, and turmeric leaves until fragrant and oily.
Add the goat and stir until coated and lightly browned.
Pour in coconut milk and add asam kandis and salt. Simmer gently, partially covered, until the meat is tender, 1–1.5 hours.
Stir occasionally. If the gravy is thin, uncover and reduce until silky.
Taste and adjust salt. Rest a few minutes before serving.

Kitchen tips

Never skip the first boil if your family is sensitive to goat aroma.
Low heat keeps the coconut milk from splitting.
Add a few potatoes in the last 20 minutes for a milder, stretchable pot.
Prepare a day ahead—the spices settle beautifully overnight.

Serve with

Steamed rice
Tomato sambal
Cucumber
Kerupuk

How to store

Refrigerate up to 3 days or freeze up to 1 month. Reheat gently; add a splash of coconut milk or water if thick.

Common mistakes

Skipping the first boil, leaving a strong gamey taste.
Boiling the coconut milk hard until it splits.
Under-cooking the meat and calling it done when still chewy.