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gulai kambing roti jala served

Indonesian Goat Curry – Gulai Kambing with Roti Jala

Gulai Kambing is a rich and aromatic Indonesian goat curry, slow-cooked with coconut milk (santan) and fragrant spices. This dish is beloved across Sumatra and the Malay world, often paired with Roti Jala—a delicate lacy crepe perfect for soaking up the golden curry sauce. The combination of creamy, spicy, and herbal flavors makes it a true comfort food, deeply rooted in Indonesian culinary heritage.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Indonesian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Curry (Gulai Kambing)
  • 2.2 lbs goat leg meat daging kambing paha, cut into chunks – substitute with lamb if goat is unavailable
  • 2 stalks lemongrass serai, bruised
  • 1 inch ginger jahe, bruised
  • ¾ inch galangal lengkuas, bruised – or substitute with extra ginger if not available
  • 5 kaffir lime leaves daun jeruk, fresh or frozen
  • 3 cardamom pods kapulaga
  • 5 whole cloves cengkeh
  • 2- inch cinnamon stick kayu manis
  • 4 cups thin coconut milk santan encer – made from 1 fresh coconut or diluted canned coconut milk
  • 2 cups thick coconut milk santan kental – from ½ coconut or canned coconut cream
  • 6 tbsp cooking oil
  • Optional for authenticity: 2 Indonesian bay leaves daun salam, or substitute with regular bay leaves and 1 turmeric leaf (daun kunyit), tied in a knot
Spice Paste (Bumbu Halus)
  • 6 red chilies cabai merah besar – deseeded for less heat
  • 8 shallots bawang merah – or substitute with 1 medium red onion
  • 5 garlic cloves bawang putih
  • 2 inches fresh turmeric kunyit, roasted over flame – or 1 tsp ground turmeric
  • 3 candlenuts kemiri, toasted – or substitute with macadamia nuts
  • 1 tbsp coriander seeds ketumbar, toasted
  • 1 tsp cumin seeds jintan, toasted
  • 1 tsp ground black pepper merica halus
  • 1 tbsp salt
Garnish
  • Crispy fried shallots bawang goreng
Ingredients for Roti Jala (Indonesian Lacy Crepes)
  • 1¼ cups all-purpose flour tepung terigu
  • 2 tbsp rice flour tepung beras
  • 2 large eggs
  • 1 ⅔ cups coconut milk santan – can use canned, diluted with water if too thick
  • 1 tsp salt
  • 2 tbsp cooking oil

Instruction
 

For the Curry
  1. Make the spice paste: Blend red chilies, shallots, garlic, turmeric, candlenuts, coriander, cumin, black pepper, and salt into a smooth paste. Add a splash of water if needed.
  2. Sauté the paste: Heat oil in a large pot. Fry the spice paste along with lemongrass, ginger, galangal, kaffir lime leaves, cardamom, cloves, cinnamon, and (optional) bay leaves and turmeric leaf until fragrant and the oil begins to separate (5–7 minutes).
  3. Cook the meat: Add the goat meat. Stir until coated and the color changes.
  4. Simmer with thin coconut milk: Pour in the thin coconut milk. Cook uncovered over medium-low heat until the meat is tender, about 45–60 minutes. Stir occasionally to prevent curdling.
  5. Finish with thick coconut milk: Lower the heat. Add thick coconut milk and simmer gently until the curry turns rich, slightly oily, and thickened. Adjust seasoning with salt if needed.
  6. Serve: Ladle the curry into bowls and sprinkle with fried shallots. Serve hot with rice or Roti Jala.
For Roti Jala
  1. Prepare the batter: In a bowl, whisk flour, rice flour, eggs, coconut milk, salt, and oil until smooth. Strain to remove lumps.
  2. Shape into lace crepes: Heat a nonstick skillet over low heat. Using a roti jala mold, squeeze bottle, or piping bag, drizzle the batter in a lacy circular pattern. Cook until set, about 1–2 minutes. No need to flip.
  3. Fold: Remove and fold into quarters or roll into cylinders.
  4. Serve: Enjoy warm with Gulai Kambing, letting the crepes soak up the flavorful curry.

Notes

  • Goat meat: If goat is hard to find, lamb shoulder or shank works well. Beef can also be used, though flavor differs.
  • In Indonesia, young papaya leaves (daun pepaya) are sometimes used to wrap goat meat to tenderize and reduce strong odors. If not available, slow cooking or using a pressure cooker works perfectly.
  • Coconut milk: Canned coconut milk is fine. For “thin coconut milk,” dilute 1 part canned coconut milk with 2 parts water. For “thick coconut milk,” use full-fat canned coconut cream.
  • Candlenuts (kemiri): These are traditional thickeners. Macadamia nuts are the closest substitute in the U.S./Europe.
  • Spice leaves: Daun salam (Indonesian bay leaves) and daun kunyit (turmeric leaf) are optional and can be skipped if unavailable.
  • Roti Jala mold: If you don’t have the traditional mold, use a squeeze bottle with a small tip or even a piping bag to create the lace pattern.
  • Serving tip: This dish is often enjoyed with plain steamed rice, but pairing with Roti Jala makes it a festive, authentic experience.