Exotic goat goulash with colorful noodles and salad

Ingredients for 2 servings:

• 400 g goat meat, from the leg
• 4 tbsp sunflower oil
• 2 m.-sized vegetable onions
• 2 medium-sized garlic cloves
• 2 small chili peppers, green
• 15 g ginger root, fresh or frozen
• 250 g tomato juice
• 1 tbsp tomato paste
• 6 g bouillon (beef bouillon, grained)
• 2 m.-large tomato(s), fully ripe
• 2 m.-large kaffir lime leaves, fresh or frozen
• 8 cm cinnamon stick(s)
• 4 tbsp Arak Masak
• 2 tbsp soy sauce, sweet, (kecap manis)
• 1 tbsp tamarind syrup
• 4 tbsp coconut milk, creamy, 24% fat
• 1 small frisée lettuce
• 4 small tomatoes, fully ripe
• 1 small cucumber(s), seedless
• 2 tbsp rice wine vinegar, black, e.g. from Narcissus
• 2 pinches of salt
• 2 pinches of black pepper, freshly ground
• 1 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 2 tbsp sunflower oil
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small carrot(s)
• 12 sugar snap peas
• 1 Pepper, red, long, mild
• 300 g water
• 6 g chicken stock powder, strong bouillon
• 100g linguine
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

Medium-spicy goulash with linguine and salad garnish. Recipe from Bali, Indonesia.

Remove the stems from the tomatoes. Peel the tomatoes, quarter them lengthwise, and remove the stems and seeds. Cut the quarters into small cubes approximately 5 mm in size. Peel the onions and garlic cloves and cut into small pieces. Wash the small green chilies, cut them crosswise into thin rings, leaving the seeds and discarding the stems. Wash and peel the fresh ginger and finely grate the required amount. Weigh the frozen goods and thaw them. Wash the kaffir lime leaves and use them whole. Cut the goat meat into bite-sized pieces. Brown the meat in batches in a casserole dish with 4 tablespoons of the sunflower oil. Remove the pieces from the pot with a slotted spoon and set aside. Add the finely chopped onions and garlic cloves to the casserole dish and fry until light brown, then deglaze with tomato juice. Stir in the tomato paste and beef stock. Add all the remaining ingredients, from tomatoes to tamarind syrup, and simmer with the lid on for 2 hours, stirring occasionally. In the meantime, wash the frisée lettuce, separate it into individual leaves, and place half of them on two serving plates. Wash the tomatoes and cut them crosswise into approximately 5 mm thick slices, leaving the seeds on. Wash the cucumber, snip off both ends, peel them zebra-like, and cut/slice them crosswise into approximately 3 mm thick slices. Place the tomato and cucumber slices on the frisée lettuce. Mix the dressing ingredients and set the dressing aside. For the pasta, snip off both ends of the onions and garlic cloves, peel them, and cut into small pieces. Wash the carrot, snip off both ends, peel them, and cut into sticks (approx. 4 x 4 x 30 mm). Wash the snow peas, snip off both ends, and remove the strings on both sides. Halve larger peppers crosswise, leaving smaller ones. Remove the stems from the red chili peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves crosswise into approximately 1 cm wide pieces. 30 minutes before the end of the cooking time, remove the cinnamon stick and kaffir lime leaves from the sauce. Stir in the coconut milk. If the sauce is very runny, continue to simmer uncovered. Stir occasionally! Bring the water for the pasta to a boil, dissolve the chicken stock in it, and cook the slightly shortened linguine until al dente. Strain the pasta, but DO NOT rinse it! Keep the stock. Heat 2 tablespoons of the sunflower oil in a wok. Add the prepared vegetables and stir-fry for 3 minutes. Add the noodles and fry for 2 minutes. Deglaze everything with half a cup of the pasta stock and simmer for another 2 minutes over reduced heat. Divide the pasta between serving plates, add the goulash with some sauce, garnish, serve and enjoy.