Kari Kambing Bumbu Rujak (Spiced Goat Curry with Rujak Sauce)

Instructions

1. 1

   Toast coriander seeds and cumin seeds in a dry pan until fragrant (about 2 minutes). Let cool.

   ~5 min
2. 2

   Grind the toasted seeds, candlenuts, shallots, garlic, red chilies, ginger, and sliced turmeric into a fine paste using a mortar and pestle or a food processor. You may need to add a tiny bit of water to help the grinding process.

   ~15 min
3. 3

   Heat vegetable oil in a large pot over medium-high heat. Add the spice paste and sauté until fragrant and the oil separates, about 8-10 minutes.

   ~10 min
4. 4

   Add the cubed goat meat to the pot and sear on all sides until browned. This will take about 5-7 minutes.

   ~7 min
5. 5

   Pour in the thin coconut milk, add bruised lemongrass stalks, kaffir lime leaves, and sliced galangal. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the goat meat is tender. Stir occasionally.

   ~120 min
6. 6

   Once the goat meat is tender, stir in the thick coconut milk, palm sugar, tamarind paste, and salt. Simmer uncovered for another 20-30 minutes, allowing the sauce to thicken and the flavors to meld. Adjust seasoning as needed.

   ~30 min
7. 7

   While the curry is simmering, prepare the rujak sauce. In a blender, combine diced pineapple, diced mango, a small amount of water if needed to blend smoothly. Season with a pinch of salt and palm sugar.

   ~10 min
8. 8

   Stir the lime juice into the blended rujak sauce. In a separate small bowl, combine diced cucumber with a little bit of the rujak sauce, chopped roasted peanuts, and a splash of lime juice for garnish.

   ~5 min
9. 9

   To serve, ladle the hot goat curry into serving bowls. Drizzle a generous amount of the pineapple-mango rujak sauce over the curry. Garnish with the cucumber and peanut mixture.