Gulai Kambing

Goat meat simmered in a turmeric-rich coconut curry with cinnamon, star anise, and lemongrass.

Ingredients

• 500g tempeh
• 1 cup compressed rice cakes (lontong)
• 2 tbsp grated fresh ginger
• 1/2 tsp crushed candlenuts
• 2 tbsp neutral vegetable oil
• 1 cup bean sprouts, sliced
• a handful of fresh Thai basil, chopped
• a generous spoonful of kecap manis (sweet soy sauce)
• 2 cups water
• 1 1/2 tsp ground cumin
• 2 long beans, chopped

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the sliced shallots and minced garlic gently until soft and fragrant.

2. 2

   Stir in the ground cumin and coriander seeds, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the firm tofu and shallots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the firm tofu is tender, about 1 hr 30 mins.

6. 6

   Stir in the rice noodles and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the coconut cream and adjust the seasoning to taste.

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