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Opor Daging Kambing Luxcrato.com

Indonesian Goat Curry in Coconut Milk (Opor Daging Kambing)

A rich, aromatic Indonesian curry made from tender goat meat slowly cooked in coconut milk and exotic Southeast Asian spices. Traditionally served during festive occasions like Eid, this dish is deeply comforting, warm, and soul-satisfying — perfect for both adventurous food lovers and home cooks seeking new flavors.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 6 people
Course: Main Course
Cuisine: Indonesian, Javanese
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Meat
  • 1.5 lbs goat meat daging kambing, cut into chunks
  • 3 cups thick coconut milk santan kental, canned or fresh
  • 1 1/4 cups water
  • 2 Indonesian bay leaves daun salam, or substitute with regular bay leaves
  • 2 kaffir lime leaves daun jeruk, fresh or frozen
  • 1 stalk lemongrass serai, bruised
  • 2 inches galangal lengkuas, bruised
  • 4 tablespoons cooking oil
  • Optional: young papaya leaves daun pepaya for natural meat tenderizing (see Notes)
Spice Paste (Bumbu Halus)
  • 6 candlenuts kemiri, toasted – or substitute with macadamia nuts
  • 5 shallots bawang merah – or 1 small red onion
  • 2 garlic cloves bawang putih
  • 1 tablespoon coriander seeds ketumbar, toasted
  • 1/4 teaspoon black peppercorns merica butiran
  • 2 inches fresh turmeric kunyit – or 1 teaspoon ground turmeric
  • Salt to taste

Instruction
 

Traditional Stovetop Method
  1. (Optional) Tenderize the goat meat
    Wrap the goat meat in young papaya leaves and leave at room temperature for about 3 hours. This traditional technique naturally softens the meat. Rinse before cooking.
  2. Make the spice paste
    Blend all spice paste ingredients into a smooth paste using a blender or food processor.
  3. Sauté the spices
    Heat oil in a pot over medium heat. Add the spice paste, galangal, lemongrass, bay leaves, and kaffir lime leaves. Stir-fry for 5–7 minutes until fragrant and oil starts to separate.
  4. Cook the meat
    Add goat meat to the pot. Stir well until meat is coated and changes color.
  5. Simmer with water
    Pour in 1 1/4 cups of water. Cover and simmer for about 30 minutes until the meat begins to tenderize.
  6. Add coconut milk
    Lower the heat, pour in the coconut milk, and stir gently. Simmer uncovered for another 30–45 minutes or until the meat is very tender and the sauce thickens. Stir occasionally to avoid curdling.
  7. Adjust seasoning and serve
    Taste and adjust salt as needed. Serve hot with steamed rice or rice cakes (ketupat or lontong).
🔁 Alternative Cooking Methods
    Instant Pot / Pressure Cooker
    1. After sautéing the spice paste, transfer it to the pressure cooker.
    2. Add goat meat and 1 1/4 cups water. Cook on high pressure for 25–30 minutes.
    3. Release pressure, then switch to sauté mode. Add coconut milk and simmer for 10–15 minutes until thickened.
    Slow Cooker
    1. Add sautéed spice paste, goat meat, and water to the slow cooker.
    2. Cook on LOW for 6–8 hours or HIGH for 4–5 hours until the meat is tender.
    3. Add coconut milk during the last 30 minutes and stir gently.
    Oven Braising (Dutch Oven)
    1. After sautéing the spice paste and adding goat + water, cover the Dutch oven.
    2. Bake at 300°F / 150°C for 2 to 2.5 hours.
    3. Add coconut milk during the last 30 minutes, remove the lid, and bake uncovered until thickened.

    Notes

    • Goat meat: Available at halal markets, Caribbean stores, or specialty butchers. Substitute with lamb shoulder or beef chuck if goat is hard to find.
    • Candlenuts (kemiri): Adds thickness and richness. Substitute with macadamia nuts (use 3 for every 2 candlenuts).
    • Fresh turmeric, lemongrass, and galangal: Available at Asian groceries or online. Ground turmeric works fine if fresh isn’t available.
    • Tenderizing tips: Instead of papaya leaves, you can marinate the meat with a little pineapple juice or use a commercial meat tenderizer.
    • Coconut milk: Use full-fat canned coconut milk. Stir gently while simmering to prevent it from breaking.