Every Eid al-Adha, our kitchen ends up with more goat meat than we know what to do with. Besides skewers, I always turn to this goat meat stew without coconut milk because it stays savory-sweet without feeling heavy on the stomach. I used to think a proper tongseng needed thick coconut milk, until I tried the charred-salt trick that really does kill the gamey smell.
I learned this recipe from a video by Chef Yongki Gunawan, and after testing it myself, the results were consistently good. The meat turns tender, and the broth gets its richness naturally from palm sugar and sweet soy sauce instead of coconut fat. If you have extra holiday goat meat, also try this tender odorless mutton satay recipe as a side dish.
Why You Should Try This Recipe
- No coconut milk, so it’s lighter, while still tasting rich thanks to butter and warm spices.
- The charred-salt trick removes the gamey smell without any unusual ingredients.
- Great for using up large amounts of holiday goat meat with simple steps.
Ingredients and Substitutions
Goat meat — use leg or young ribs for faster tenderness. Cut into 1-inch cubes; not too small, since the meat shrinks during long cooking.
Salt (two separate roles) — the first rub on raw meat draws out the gamey liquid trapped in the fibers. The second batch, charred in hot oil, builds a deeper savory base and helps mask odor. Don’t combine these into one step — they work at different stages.
Ginger, skin on — this is the most commonly mishandled ingredient. The skin holds essential oils that do much of the work neutralizing the goat’s smell. Just scrub off any dirt, don’t peel it. If you’ve already peeled it, add a bit extra to compensate.
Candlenuts — if unavailable, substitute 1 tablespoon of toasted peanuts per 3 candlenuts. They mainly add light creaminess, not core flavor, so this swap is safe.
Kaffir lime peel — easy to skip, but it’s what gives the dish its bright, distinct aroma instead of tasting like a plain curry. If unavailable, add 2 extra kaffir lime leaves, though the aroma will be a touch milder.
Butter (replacing coconut milk’s role) — since this recipe skips coconut milk, butter takes over the job of making the broth feel rich. Don’t substitute plain oil — it lacks that creamy quality. Margarine works as a backup, though less flavorful.
Sweet soy sauce and palm sugar — this pairing drives the dish’s color and signature sweetness. Use thick (not thin) sweet soy sauce for a deep brown color. Shave the palm sugar first so it dissolves quickly rather than sitting in large chunks.
Cabbage and tomato — no substitution needed, but timing matters: add them last, just to wilt briefly. Added earlier alongside the meat, they turn mushy and dull in color.
Success Tips and Troubleshooting
Charring salt in hot oil before sautéing the spice paste is the secret of this dish. The slightly burnt salt releases a deeper savory note while helping mask the goat’s natural odor. Keep the heat moderate so the salt doesn’t turn bitter.
Ginger is cooked with its skin on because the essential oils in the peel play a major role in neutralizing gamey smell. If the meat still smells slightly after 20 minutes, cover and simmer for another 5-10 minutes on low heat until the fibers turn fully tender and odor-free.
Step-by-Step Cooking Guide
Rub the goat meat with salt and set aside briefly to draw out the gamey liquid. Meanwhile, blend the spice paste until completely smooth so the flavors meld properly once sautéed.
Heat oil, then char salt in it until lightly browned — this builds savory depth and helps neutralize odor from the start. Sauté the spice paste along with lemongrass, bay leaves, galangal, lime leaves, and turmeric until fully fragrant and darkened, with oil beginning to separate at the edges.
Add the meat and stir until its color shifts from fresh red to pale, signaling the spices are starting to absorb. Stir in sweet soy sauce, palm sugar, and butter for sweetness and the richness that coconut milk would normally provide. Pour in water, cover, and simmer on low heat for about 20 minutes until the meat is tender enough to shred easily with a fork.
Once tender, add tomato, scallions, and cabbage just long enough to wilt slightly, keeping their texture fresh rather than soft. Add chilies to taste, stir well, then serve warm straight from the pot.
Serving and Storage
This stew is best enjoyed warm with steamed rice and a sprinkle of crispy fried shallots on top. Crunchy emping crackers make a great side too.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Separate the vegetables from the meat and broth before storing to keep the cabbage from turning too soft when reheated.
Goat Meat Stew Without Coconut Milk for Eid al-Adha
Ingredients
Equipment
Method
- Rub goat meat with salt; set aside.
- Blend shallots, garlic, candlenuts, coriander, ginger, peppercorns, and kaffir lime peel with a little water until smooth.
- Heat oil in a skillet, add salt, and let it char slightly.
- Add the spice paste, sauté until fragrant, then add lemongrass, bay leaves, galangal, lime leaves, and turmeric.
- Add the goat meat, stir until coated and the color changes.
- Add sweet soy sauce, palm sugar, and butter; stir well.
- Pour in water, cover, and simmer on low heat for 20 minutes until tender.
- Add tomato, scallions, and cabbage.
- Add chilies to taste, stir until vegetables wilt slightly.
- Serve warm in a bowl.
Notes
This coconut-milk-free goat stew is a practical answer when you want a holiday dish besides skewers. It stays savory-sweet, the meat turns tender, and most importantly, that gamey smell is completely gone. Give it a try in your own kitchen with the family.
Frequently Asked Question (Q&A)
Yes, richness comes from butter, sweet soy sauce, and palm sugar cooked with the spice paste, not from coconut milk.
Rub the meat with salt first, then char salt in hot oil before sautéing the spice paste to mask the odor.
About 20 minutes on low heat with the pan covered, though it may need 5-10 minutes more if the meat is still tough.
Yes, use 1 tablespoon of toasted peanuts as an equal substitute for candlenuts.
Add tomato, scallions, and cabbage after the meat is tender, cooking briefly so they don’t overcook.
Yes, butter can be replaced with margarine, though the flavor will be slightly less rich than the original.
This recipe yields about 5 servings, enough for a small family gathering.