Exotic Goat Goulash with Colorful Noodles and Salad

5 from 4 votes
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 2 medium sized Onions, brown
  • 2 medium sized Cloves of garlic, fresh
  • 2 small Chilies, green, fresh or frozen
  • 15 g Ginger, fresh or frozen
  • 2 medium sized Kaffir lime leaves, fresh or frozen
  • 500 g Goat meat, from the leg
  • 250 g Tomato juice
  • 1 tbsp Tomato paste
  • 6 g Beef bouillon, grained
  • 8 cm Cinnamon stick
  • 4 tbsp Rice Wine, (Arak Masak)
  • 2 tbsp Soy sauce, sweet, (kecap manis)
  • 2 tbsp Tamarind syrup
  • 4 tbsp Coconut milk, creamy (24% fat)
  • 6 tbsp Sunflower oil

For the salad:

  • 1 smaller Frisée salad
  • 4 small Tomatoes, red, fully ripe
  • 1 small Cucumber, seedless

For the dressing:

  • 2 tbsp Rice wine vinegar, black (e.g. from Narcissus)
  • 2 Pinches Salt
  • 2 Pinches Pepper, black, fresh from the mill
  • 1 tbsp Sunflower oil
  • 1 tbsp Sesame oil, light

For the pasta:

  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 1 small Carrot
  • 12 Snow peas
  • 1 Hot peppers, red, long, mild
  • 300 g Water
  • 6 g Chicken broth, Kraft bouillon
  • 100 g Linguine

To garnish:

  • Flowers and leaves


  • Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green-white stalk base and the grains. Cut the quarters into cubes approx. 5 mm in size. Peel the vegetable onions and the garlic cloves and cut into small pieces. Wash the small, green chillies, cut across into thin rings, leave the grains in place and discard the stalks.
  • Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Wash the kaffir lime leaves and use them whole.
  • Cut the goat meat into bite-sized pieces. Fry brown in portions in a stew with 4 tablespoons of sunflower oil. Lift out of the pot with a slotted spoon and have it ready. Add the finely chopped onions and garlic cloves and fry until light brown.
  • Deglaze with the tomato juice, stir in the tomato paste and beef stock. Add all remaining ingredients from tomatoes to tamarind syrup and simmer with the lid on for 2 hours. Stir every now and then.

In the meantime :

  • Wash the Frisée salad into individual leaves and cover half of the 2 serving plates with it. Wash the tomatoes and cut crossways into approx. 5mm thick slices, leaving the grains as they are. Wash the cucumber, cut it off at both ends, peel it like a zebra and cut / slice across into approx. 3mm thick slices. Place the tomato and cucumber slices on the frisée salad.
  • Mix the ingredients for the dressing and keep them ready. For the pasta, cap the onions and the garlic cloves at both ends, peel them and cut into small pieces. Wash the carrot, cap at both ends, peel and cut into sticks (approx. 4x4x30mm).
  • Wash the sugar snap peas, cap at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut the halves across into pieces approx. 1 cm wide.
  • 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, let it simmer without the lid. Stir every now and then!
  • Bring the water for the pasta to the boil, dissolve the chicken stock in it and cook the slightly shortened linguine until al dente. Strain, but DO NOT rinse! Keep the material to be sieved and the stock. Heat 2 tablespoons of the sunflower oil in a wok. Add the prepared pasta vegetables and stir-fry for 3 minutes. Add the pasta and fry for 2 minutes. Deglaze with half a cup of the noodle broth and simmer for another 2 minutes on reduced heat.
  • Distribute the noodles on the serving plates, add the goulash with a little sauce, finish garnishing, serve and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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