Very Soft Goat Curry Recipe from East Java, Indonesia

This special East Java Goat Curry recipe is a procedure for making curry dishes made from goat meat, typical of East Java. Processing coconut milk curry recipe is not so difficult, but also not so easy. Because if you make a mistake when processing it, the results tend to be tough and tasteless. In fact, the East Java Goat Curry dish has a tantalizing taste and aroma. Some of the common factors that affect the taste of Goat Curry are the type of ingredients, the level of freshness, the way of processing and presentation.

Tips for Making Delicious and Tender Goat Curry

The secret of the special East Java Goat Curry recipe which has a delicious taste and soft texture are :

1. Use Aromatic Spices

Spices are important ingredients in Goat Curry that have a fragrant and sharp aroma. Therefore, you should use good quality spices. You can use dry spices such as nutmeg, deaf, and cloves.

Make sure the spices are stored in an airtight container and completely dry. Raw nutmeg generally has a bitter taste.                                  

2. Use Coconut Milk from Ripe Coconut

Use coconut milk that comes from grated old and ripe coconut to have a savory taste. Divide the coconut milk into 2, namely condensed and watery coconut milk. You can use watery coconut milk to boil the meat. Meanwhile, add condensed coconut milk when the meat is about to be cooked.             

3. Cook on low heat

The delicious taste of Goat Curry is not only in the broth but also in the incorporation of the spices into the meat. Therefore, cook the curry over low heat, so that the spices can be absorbed perfectly.        

4. Soak the Meat in Seasoning

In order to get a maximum delicious taste, you can first soak the meat in the spices. So that the cooking time is shorter, but the spices still penetrate perfectly into the meat.   

5. Don’t Stir Too Often

Stir the curry only occasionally, not too often. Let the spices infuse slowly by using low heat while cooking. In order to produce a dish of East Java Goat Curry that is delicious and rich in taste.

How to Choose Quality and Fresh Goat Meat

As you process the special East Java Goat Curry recipe, you should use good quality and still fresh goat meat in order to produce a delicious and smells good dish.

Here’s how to choose good quality and fresh goat meat in the market:

1. Pay attention to the color

Good quality and still fresh meat must have a different color than rotten meat. Therefore, you have to be paying attention to the color of the meat. You should choose goat meat whose color is still fresh and red. Not a dirty or pale one.

2. Smell the aroma

Fresh goat meat has a distinctive aroma of fresh goat meat. While rotten goat meat tends to have a sour or rotten aroma. Therefore, you should avoid goat meat that smells sour or rotten.

3. Check the Halal Meat Certificate

Professional goat meat sellers must have a halal permit from the MUI. Therefore, check the halal label if you buy packaged meat. In order to get goat meat that is halal and of good quality for you to consume.

4. Check the Texture of the Meat

Fresh goat meat has a chewy texture. Try pressing the meat slightly to check the texture. When the goat meat returns to its original shape, it is a sign that the meat is still fresh and new. While rotten mutton tends to have a mushy texture when you press it.

5. Juicy Meat

If you see goat meat has a red liquid like blood. The liquid is not goat blood, but the juice from the meat. You should avoid watery and runny meat. This is a sign that the meat has been in the air for a long time or at room temperature. So, the quality is no longer good and is not suitable for your consumption.

Special East Java Goat Curry Recipe

East Java Goat Curry Recipe

Recipe by Dapur Jempol

4.2 from 318 votes

Specially Soft East Java Goat Curry Recipe

Course: SoupsCuisine: Indonesia, East JavaDifficulty: Medium

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Servings

1

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

4788

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 1 kg mutton, cut into pieces

• 20 pieces red chili

• 7 curly red chilies

• 8 red onion

• 5 garlic

• a segment sunrise spices

• 1 piece ginger

• a segment of galangal thumb

• 1 segment of turmeric

• 5 pecans

• 4 bay leaves

• 3 lime leaves

• 1 lemongrass stalk

• 1 tsp beef flavoring

• 1/2 tsp roasted coriander

• 1 tbsp sugar

• 1 tbsp salt

• 800 ml watery coconut milk

• 350 ml condensed coconut milk

• 5 g fried onion

• 1 scallion

• 150 ml cooking oil

• 1000 ml water

Directions

• Heat cooking oil in a frying pan, fry the onion and garlic until fragrant, and add the cayenne pepper. 
  Fry again until the chili wilts. 
  Lift and drain. 
  Set aside.
  
• Puree the candlenut, coriander, locks, turmeric, ginger, and 1/2 tablespoon salt using a pestle. 
  Set aside.
  
• Puree the curly red chili. 
  Mix with ground spices beforehand. 
  Set aside.
• Put the mutton in the boiling water and boil for about 30 minutes or until tender. 
  Do not cover the pan or pan, because it will foam or overflow later.
• When the meat is starting to become tender, add the crushed lemongrass, lime leaves, and bay leaf.
• Heat cooking oil in a frying pan, saute ground spices and galangal that have been geprek until fragrant and cooked. 
  Set aside.
• Puree the onion, garlic, and cayenne pepper that you have fried earlier with the addition of a little salt using a pestle. 
  Set aside.
• When the boiling water starts to recede, pour in the thin coconut milk and stir-fry spices and ground spices. 
  Stir well.
• Add sugar and flavoring. 
  Stir again until smooth.
  
• Add thick coconut milk. 
  Stir, cook until boiling. 
  Taste correction. 
  Add a little salt. 
  Stir well. 
  Cook the curry until the mutton is tender.
• Add the fried onions and shallots. 
  Stir and cook for a while.
  
• Lift and serve.
  

Recipe Video