Goat curry, a favorite in Sumatra, Java, and Bali, combines tender meat in a spicy sauce with rice, roti, sambal, acar, and kerupuk. Learn to make delicious goat curry in four simple steps, including meat selection, preparation, and storage tips, in this article.
Benefits of Eating Goat Meat
Goat meat is one of the most consumed meats in the world, especially in Asia, Africa, and the Middle East. It has many benefits for your health, such as:
- low in calories, fat, and cholesterol, compared to other red meats, such as beef, lamb, or pork. It is also high in protein, iron, zinc, and vitamin B12, which are essential for your body’s growth and development.
- lean and tender, and has a mild and sweet flavor, that can easily absorb the seasonings and spices you use. It is also versatile, and can be cooked in various ways, such as grilling, roasting, stewing, or frying.
- environmentally friendly, as goats are more efficient and sustainable than other livestock, such as cows or sheep. They can graze on different kinds of plants, and require less water and land to raise.
How to Choose and Prepare the Goat Meat
To make a good goat curry, you need to choose and prepare the goat meat properly. Here are some tips to help you:
- Choose fresh goat meat that is pinkish-red in color, and has a firm and smooth texture. Avoid goat meat that is brownish-gray, slimy, or has a strong odor, as these are signs of spoilage or poor quality.
- Choose bone-in goat meat, such as shoulder, leg, or ribs, as they have more flavor and tenderness than boneless cuts. You can also use a mixture of bone-in and boneless goat meat, depending on your preference and availability.
- Cut the goat meat into bite-sized pieces, about 2-3 cm (1 inch) in size, and trim off any excess fat or sinew. You can also ask your butcher to do this for you, or buy pre-cut goat meat from the market.
- Wash the goat meat thoroughly under cold running water, and pat it dry with paper towels. You can also soak the goat meat in water with vinegar or lemon juice for about 15 minutes, to remove any blood or impurities, and to tenderize the meat.
- Marinate goat meat with salt, pepper, turmeric, lime juice, and optional spices for 2 hours or overnight to enhance flavor and texture.
How to Make Goat Curry
To make goat curry, you will need the following ingredients and tools:
- 1 kg (2.2 lbs) of goat meat, cut into bite-sized pieces and marinated
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cm (1 inch) of ginger, peeled and grated
- 2-3 red chilies, sliced
- 2 stalks of lemongrass, bruised and tied into a knot
- 2 bay leaves and 2 teaspoons of salt
- 1 teaspoon of sugar
- 1/4 teaspoon of black pepper
- 2 teaspoons of curry powder
- 1 teaspoon of turmeric powder
- 1/4 teaspoon of cumin powder
- 1/4 teaspoon of coriander powder
- 400 ml (1.7 cups) of coconut milk
- 250 ml (1 cup) of water
- 2 tablespoons of chopped cilantro
- A large pot or skillet with a lid
- A wooden spoon or spatula
- A knife and a cutting board
- A measuring cup and spoons
Here are the steps to make goat curry:
- Heat the oil in a large pot or skillet over medium-high heat. Add the onion, garlic, ginger, chili, lemongrass, and bay leaves, and sauté for about 15 minutes, or until the onion is soft and golden.
- Add the goat meat and the marinade, and stir well to coat the meat with the onion mixture. Cook for about 10 minutes, or until the meat is browned on all sides, stirring occasionally.
- Add the salt, sugar, pepper, curry powder, turmeric powder, cumin powder, and coriander powder, and mix well to combine. Cook for another 5 minutes, or until the spices are fragrant, stirring frequently.
- Add the coconut milk and water, and bring the mixture to a boil. Then reduce the heat and simmer, covered, for about 1.5 hours, or until the meat is tender and the sauce is thickened, stirring occasionally. You can also transfer the mixture to a pressure cooker or a slow cooker, and cook according to the manufacturer’s instructions, to save time and energy.
- Sprinkle the chopped cilantro over the goat curry, and serve hot with steamed rice, lontong, or roti. You can also garnish the goat curry with fried shallots, fried garlic, or fried curry leaves, for extra crunch and flavor.
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How to Store and Reheat the Leftover Goat Curry
If you have any leftover goat curry, you can store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat the goat curry, you can microwave it in a microwave-safe bowl, covered with a lid or a plastic wrap, for about 5 minutes, or until hot and bubbly, stirring halfway.
You can also reheat the goat curry in a pot or skillet over low-medium heat, stirring occasionally, until hot and bubbly. You may need to add some water or coconut milk, if the sauce is too thick or dry.
Goat curry is a delicious and spicy dish from Indonesia, that is easy to make and satisfying to eat. It is made with goat meat, which is low in fat and high in protein, and cooked in a rich and spicy sauce, using various spices and herbs, such as turmeric, ginger, garlic, chili, lemongrass, bay leaves, and coconut milk. Goat curry is usually served with steamed rice, lontong, or roti, and accompanied by sambal, acar, and kerupuk.We hope this article helped you learn to make, store, and reheat goat curry easily, and understand the benefits of goat meat.
- Q: Can I use lamb or beef instead of goat meat?
- A: Yes, you can use lamb or beef instead of goat meat, if you prefer or if goat meat is not available. However, the cooking time and the flavor may vary, depending on the type and cut of the meat. Lamb and beef may take longer to cook than goat, and may have a stronger and gamier flavor than goat. You may need to adjust the amount of salt, sugar, and spices, according to your taste.
- Q: Can I use canned or powdered coconut milk instead of fresh coconut milk?
- A: Yes, you can use canned or powdered coconut milk instead of fresh coconut milk, if you want to save time or if fresh coconut milk is not available. However, the quality and the flavor of the coconut milk may differ, depending on the brand and the ingredients.
- Q: How can I make the goat curry less spicy or more spicy?
- A: You can make the goat curry less spicy or more spicy, by adjusting the amount and the type of chili you use. To make the goat curry less spicy, you can use less chili, or use milder chili, such as green chili, jalapeño, or cayenne pepper. You can also remove the seeds and the membranes of the chili, as they contain most of the heat. To make the goat curry more spicy, you can use more chili, or use hotter chili, such as red chili, habanero, or scotch bonnet. You can also add some chili powder, chili flakes, or chili paste, to increase the heat level.