Gulai Kambing Berempah

Ingredients:
Goat fillet and thigh, cut into cubes 1 kg

Spices (A)
Dried chilli paste 6 tablespoons
Shallot paste 4 tablespoons
Chopped garlic 1 teaspoon
Pounded galangal 1/2 teaspoon
Tumeric Paste 1 1/2 teaspoon
Ginger Paste 1/2 teaspoon

Ingredients for frying (B)
Cinnamon 2 1/2cm
Cloves 4 pcs
Cardamon 2 pcs
Others
Curry Powder 1 tablespoon
Curry leaves 2 sprigs
Cooking oil 100 ml
Coconut milk or low fat cream 100 ml
Potato, cut into cubes 200 gm
Beef flavouring 1 cube
Salt to taste
Water 1 lit

Preparation:
1. Wash goat meat cubes until clean. Drain.
2. Heat up oil in pan, add A and B and saute until brown.
3. Add goat meat and stir fry until goat meat and spices are dry. Add water and let it boil until meat becomes tender. Add in potato cubes and coconut milk. Add salt to taste.
4. Serve with rice or bread.

Serves 4

Courtesy of Chef Ismail, Restoran Rebung. Chef Ismail co-own Restoran Rebung, specialized in kampong (village) food in a kampng setting.

Thai Culinary Experience

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