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Indonesian

Gulai kambing

Non-vegetarian

A rich, turmeric-yellow Indonesian goat curry simmered slowly in coconut milk with a fresh spice paste, lemongrass, lime leaves and warm whole spices.

Gulai kambing is an Indonesian curry, ready in about 2 hours and made with goat meat, turmeric and coconut milk. It serves 5 and is rated intermediate to cook.

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Prep
20 min
Cook
1 h 40 min
Total
2 h
Serves
5
Level
Intermediate
Calories
500

Ingredients

5 servings

Spice paste

Equipment

Method

  1. Step 1

    Blend all the spice-paste ingredients to a smooth paste with a splash of water.

  2. Step 2

    Heat the oil and fry the paste with the lemongrass (opens in a new tab), lime leaves, cinnamon (opens in a new tab), star anise (opens in a new tab), cloves (opens in a new tab) and cardamom (opens in a new tab) until fragrant and darker.

  3. Step 3

    Add the goat (opens in a new tab) and stir until coated and no longer pink outside. Pour in the water, cover and simmer until the meat is nearly tender.

    • 65 min
    • low heat

    Food safety: Wash hands and boards after handling raw meat.

  4. Step 4

    Add the coconut milk (opens in a new tab), salt and tamarind and simmer uncovered, stirring now and then, until the meat is tender and the gravy is thick and creamy.

    • 25 min
    • low heat

    Food safety: Meat should be tender and piping hot throughout.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
West Sumatra (Minangkabau) and Java, Indonesia · Commonly attributedGulai is a broad family of coconut curries most closely associated with Minangkabau (Padang) cooking; goat gulai is also a Javanese and Malaysian favourite.Also popular in MalaysiaMore food from Indonesia
Dish
Lunch · Dinner · Curries · Main courses
Cooking method
Braised, Simmered
Taste
rich, aromatic / warmly spiced, creamy, spicy (chilli heat)
Diet
No gluten ingredients · Dairy-free · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Festive & celebration · Make-ahead · Freezer-friendly
Cook more with
Goat meat · Turmeric · Coconut milk · Shallot · Garlic · Fresh ginger
Techniques
Simmering · Braising

Allergens

  • May contain: Tree nutsfrom candlenut

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

500 kcal per serving

Estimated

1 serving ≈ 413 g · recipe makes 5

Where the energy comes from

  • Protein 26%
  • Carbohydrate 12%
  • Fat 62%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy500 kcal121 kcal
Protein33.3 g8.1 g
Carbohydrate16.1 g3.9 g
Net carbohydrate——
Sugars——
Added sugars0 g0 g
Fibre——
Fat35.4 g8.6 g
Saturated fat20.5 g5 g
Trans fat——
Cholesterol80 mg19 mg
Sodium954 mg231 mg
Salt equivalent2.4 g0.6 g
Vitamins & minerals per serving
Potassium
1049 mg
Calcium
100 mg
Iron
9.7 mg
Magnesium
—
Vitamin A (RAE)
3 µg
Vitamin C
13 mg
Vitamin D
—
Vitamin B12
1.6 µg
Folate (DFE)
45 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tamarind paste.
  • Not counted (tiny amounts or “to taste”): makrut lime leaves.
  • Candlenut: English walnuts (FDC 170187) used as a stand-in: candlenuts are similarly oil-rich (about 60–65 % fat); no candlenut entry exists in FDC SR Legacy.
  • Star anise / anise: Anise seed (FDC 171316) used as a stand-in for star anise.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Stir regularly once the coconut milk goes in so it doesn't catch or split.

Common mistakes

  • Under-frying the spice paste — it should darken and smell sweet before the meat goes in.

Serve with

  • Serve with rice or lontong (compressed rice cakes) and fried shallots.

Storage

  • Keeps 3 days refrigerated; freezes for 2 months.

Reheating

  • Reheat gently with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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