Indonesian goat meat soup – Gulai Kambing ala Taman Grija

Ingredients for 4 servings:

• 800 g goat meat or lamb (breast ribs and spine)
• 2 tbsp coriander seeds
• 20 g tamarind juice from 20 g tamarind in a block, (Asam Jawa)
• 8 small onions, red (bawang merah)
• 4 medium-sized garlic cloves
• 6 m.-large tomato(s), fully ripe
• 4 Pepper, red, long, mild
• 2 small red chili peppers (cabe rawit merah), fresh or frozen
• 30 g ginger root, fresh or frozen
• 30 g galangal root, fresh or frozen
• 20 g turmeric root, fresh or frozen
• 800 g coconut water
• 2 stalks lemongrass, fresh
• 8 cloves
• 2 cinnamon sticks, approx. 8 cm
• 4 kaffir lime leaves, fresh or frozen
• 4 salami leaves, fresh or frozen
• 1 lemon(s), juice
• 20 g chicken stock powder, strong bouillon
• 200 ml coconut milk, creamy, 24% fat
• 2 tbsp soy sauce, sweet
• n. B. sugar
• Salt
• 4 small red chili peppers (cabe rawit merah), fresh or frozen
• 4 tbsp soy sauce, sweet
• 2 lemon juice, fresh
• 4 tsp sambal oelek
• 4 tbsp stalked celery leaves, fresh or frozen

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 3 hours 35 minutes

a speciality of Indonesian cuisine, time-consuming, but the taste rewards the effort

Cut the meat and bones into approximately 4 cm long pieces, wash and rinse. Boil the pieces in 1.5 liters of water for 5 minutes and strain. Rinse everything again and set aside. Roast the coriander seeds in a pan without oil until fragrant. Remove the pan from the heat, let the seeds cool, and grind them into flour. Cut off 20 g of the tamarind block and soak it in 3 tablespoons of the coconut water. Trim both ends of the onions and garlic cloves, peel them, and halve them lengthwise and crosswise. Wash the tomatoes. Remove the stems, quarter the fruits lengthwise, remove the green cores, and halve the tomatoes crosswise. Remove the stems from the red chili peppers, wash them, cut them open lengthwise, open them up, and remove the seeds. Halve the empty pod lengthwise and cut them crosswise into approximately 1 cm wide pieces. Wash the small, red chili peppers, cut them into thirds crosswise, leaving the seeds and discarding the stems. Wash, peel, and thinly slice the fresh ginger, galangal, and turmeric roots. Weigh and thaw the frozen goods. Place all prepared ingredients, from the small onions to the turmeric, along with the coconut water in a 3-liter Dutch oven with a lid and simmer for 10 minutes. Remove the oven from the heat. Let everything cool slightly, then add them to a blender and puree at full speed for 1 minute until smooth. Add the puree to the Dutch oven along with the coriander powder, goat meat, and bones. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer, green leaves if necessary. Gently crush the bottom half of the pieces with a hammer, leaving the stems intact, and add the pieces to the casserole dish with the spices. Wash all the leaves and use them whole. For the fresh lemon juice, wash the lemon thoroughly. Since the middle part contains bitter substances that are released when squeezing with a regular citrus juicer, it is better to proceed as follows: Cut a piece lengthwise, about 6 mm to the right and left of the base of the stem. Remove the seeds and squeeze the juice by hand. Discard the empty parts and the middle part. Add the leaves, lemon juice, and chicken stock to the casserole dish. Strain the tamarind into the casserole dish and pass it through a sieve. Mix the contents of the casserole dish and bring to a simmer. Simmer everything for 3 hours. After 2.5 hours, add the coconut milk and sweet soy sauce and stir in. Season the gulai to taste and simmer until tender. In the meantime, wash the fresh celery, pick off the leaves, and use them for garnishing. Cut the stalks crosswise into 1 cm wide pieces and freeze. For the dark sambal, wash the small red chilies, cut them crosswise into thin rings, leaving the seeds on and discarding the stalks. Place the chili rings from each chili, including the seeds, in a small bowl and pour over 1 tablespoon of sweet soy sauce. For the red sambal, treat the lemons as described above, but do not squeeze the ends. Serve the ends with 1 teaspoon of sambal oelek each in 4 separate bowls. Divide the finished gulai kambing among the serving dishes and serve with cooked white rice and the sambal. From the country and its people: A number of warungs (food stalls) and restaurants specialize in sate kambing (goat meat skewers). As a byproduct of processing whole goats, a lot of more or less meaty bones are left over, which are then turned into gulai. The recipe above belongs to the upper class.