• Cut the meat and the fleshy bones into pieces approx. 4 cm long, wash and rinse. Boil in 5 liters of water for 5 minutes, strain. Rinse off again and have it ready.
• Roast the coriander grains in a pan without oil until they smell fragrant, take them off the heat, let them cool and grind them to flour. Separate 20 g from the tamarind block and soak with 3 tablespoons of coconut water.
• Cap the onions and the cloves of garlic at both ends, peel and cut in half lengthways and crossways. Wash the tomatoes, remove the stem, quarter lengthways, remove the green stem and cut in half crosswise. Remove the stems from the red peppers, wash them, cut lengthways, fold open and remove the grains. Halve the empty pod lengthways and cut across into pieces approx. 1 cm wide. Wash the small, red chillies, cut into thirds crosswise, leave the grains in place and discard the stalks. Wash, peel and thinly slice the fresh ginger, galangal and turmeric roots. Weigh and thaw frozen goods.
• Put all prepared ingredients from onions to turmeric together with the coconut water in a 3 liter casserole (with lid) and simmer for 10 minutes. Remove from heat, let cool down a bit, put in the blender and puree for 1 minute at high speed. Put the puree together with the coriander powder and the goat meat + bones in the casserole.
• Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer (the stems should remain intact) and place in the casserole with the spices.
• Wash the leaves and use them whole. For the fresh lime juice, wash the lime thoroughly. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section. Entrust the leaves, lime juice and chicken broth to the casserole.
• Strain the tamarind in the casserole and strain it through the sieve. Mix the contents of the casserole and bring to a simmer. Let simmer for 3 hours. After 2.5 hours add the coconut milk and the sweet soy sauce and stir in. Season the gulai to taste and simmer until done.
• In the meantime, wash the fresh celery, pluck the leaves and use for garnish, cut the stalks diagonally into 1 cm wide pieces and freeze. For the dark sambal, wash the small, red chillies, cut across into thin rings, leave the grains and discard the stalks. Put the chilli rings of each chilli including the seeds in a bowl and pour 1 tbsp of the sweet soy sauce over them. For the red sambal, treat the limes as mentioned above, but do not squeeze the sections. Serve together with 1 teaspoon each of sambal oelek in 4 extra bowls.
• Spread the finished gulai kambing on the serving bowls and serve with cooked white rice and the sambals.

From the country and its people:

• A number of warungs (snack bars) and restaurants specialize in sate kambing (goat skewers). As a by-product of processing whole goats, there are lots of more or less fleshy bones that are processed into gulai. The above recipe belongs to the upper class and of course it is only cooked by yourself on festive occasions.