Gulai Kambing (Curry de chèvre indonésien)

Rub the goat chunks with the tamarind water (or lime juice) and 1/2 teaspoon of the salt. Let it sit for 20 minutes. This step is not just for flavor: the acid helps tame the strong, gamey smell that goat can have, so the curry tastes clean and fragrant rather than musky.

• 1.2 kg goat meat
• 2 tbsp tamarind water or lime juice
• 1/2 tsp salt

✅ C'est prêt quand : the meat has sat for the full 20 minutes and smells clean, not strong

In a blender or food processor, combine the shallots, garlic, candlenuts, turmeric, galangal, ginger, chilies, coriander seeds, cumin and white peppercorns. Add a splash of water and blend into a smooth, thick paste.

• 8 shallots
• 5 cloves garlic
• 6 candlenuts
• 4 cm fresh turmeric
• 4 cm galangal
• 3 cm ginger
• 4 red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp white peppercorns

✅ C'est prêt quand : the paste is smooth with no large chunks, the color of wet mustard