Gulai Kambing: Creamy Goat Curry, 38% Fewer Calories

Aromatic Indonesian goat curry with coconut, turmeric, and galangal—slow-cooked to tender perfection. This Fat Switch version swaps coconut cream for light coconut milk and Greek yogurt, delivering authentic richness with 38% fewer calories per serving.

25m

Prep Time

90m

Cook Time

Servings

360

Calories

44g

Protein

🛒 Ingredients

✓ 700g goat shoulder, diced into 2-inch chunks
✓ 2 tbsp avocado oil
✓ 1 large onion, sliced
✓ 6 cloves garlic, minced
✓ 1 tbsp fresh turmeric, grated (or 1.5 tsp ground)
✓ 2 tsp galangal, minced
✓ 2 red chilies, sliced (seeds removed for mild)
✓ 2 stalks lemongrass, bruised

👨‍🍳 Instructions

1. Toast the Aromatics: Heat 2 tbsp avocado oil in a large Dutch oven or heavy pot over medium-high. Add sliced onion and cook 4–5 minutes until translucent. Stir in minced garlic, turmeric, galangal, and sliced chilies; toast 2 minutes until fragrant. This builds depth without long cooking times.

2. Sear the Goat: Working in batches, add goat chunks and sear 3–4 minutes per side until lightly browned. Avoid crowding the pan; browning develops savory Maillard flavors. Set goat aside on a plate.

3. Deglaze and Build Liquid: Pour 1 cup stock into the pot, scraping browned bits from the bottom with a wooden spoon. Return all goat to the pot and add remaining 400ml stock, bruised lemongrass stalks, fish sauce, and palm sugar. Stir well to combine.

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4. Braise Low and Slow: Bring to a simmer, then cover and reduce heat to low. Cook 75–85 minutes, stirring every 25 minutes, until goat is very tender and easily shreds with a fork. Skim any excess fat from the surface halfway through.

5. Temper and Add Yogurt: In a small bowl, whisk Greek yogurt with 1/4 cup of the hot cooking liquid until smooth. Reduce heat to lowest setting, then slowly pour tempered yogurt into the pot while stirring constantly. This prevents curdling and ensures silky sauce.

6. Finish and Season: Stir in light coconut milk gently. Do not boil. Taste and adjust salt, fish sauce, or sugar to balance spice, umami, and sweetness. Remove lemongrass stalks before serving.

7. Plate and Garnish: Ladle gulai into bowls over steamed jasmine rice. Top each serving with fresh cilantro and 1.5 tbsp toasted shallots. A squeeze of lime brightens the finish.

📊 Nutrition per Serving

Calories360 kcal

Protein44g

Carbohydrates16g

Fat12g

🏷️ Tags

#Indonesian goat curry recipe#low-fat coconut curry lunch#slow-cooked meat stew healthy

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