Resep Gulai Kepala Kambing
Can you believe the fact that goat meat is the most common meat that eaten by 63 percent world’s population ???? i’m a kind of person that doub it. Goat meat is a staple of Africa, Asia and South/Central America, and a delicacy in a few European cuisines.The cuisines best known for their use of goat include Middle Eastern, North African, Indian, Pakistani, Mexican, and Caribbean.Cabrito or baby goat, is the typical food of Monterrey, Nuevo León, Mexico.Goat has a reputation for strong, gamey flavor, but can be mild depending on how it is raised and prepared.Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef;therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.
Goat Head Curry Recipe or Mutton Curry, Indonesian Gulai Kepala Kambing. Goat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi. In India, the rice dish Lamb or Mutton Biryani Recipe uses goat meat as a primary ingredient to produce a rich taste. “Curry goat” is a common traditional Indo-Caribbean dish. In West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a Khashi, a castrated goat with a meat that has richer taste and a milder, less gamy flavor. Cabrito, a specialty especially common in Latin cuisines such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. Southern Italian and Greek cuisines are also both known for serving roast goat in celebration of Easter;goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).
Whole goat head / Kepala kambing
When i did my weekly groceries, i saw this unusual threat (in my kitchen), my first though is my friend’s quotes “out of your comfort zone’. Ok this is tempting; Goat Head peole !. I ask the butcher to peel of the skin off and she doing that so quickly and skillfully, even compares to a professional surgeon. First of all, don’t judge the nasty looking bits GOAT/MUTTON HEAD straigh away when you had never give it a try. I had eaten goat head in thin coconut curry called tongseng kepala kambing and it quite tasty actually. My favourite parts is the goat tongue, it’s slighly diffrent with beef tongue. But when you actually buy the mutton head for the first time, what you gonna do with it ??? Spicy curry if course !
Boiled goat/ mutton head
My grandma ain’t to eat the goat/mutton head meat instead of preboiled and deboned it first. She insist to did that to make sure that the gamey aromas is get rid away from the goat head meat and it’s more plateable too. So i removed the eye and preboiled it with so many herbs and spice: curry leaves, green cardamon, kaffir lime leaves, lemongrass, ginger, you name it ! Boiled it until half done and deboned it and like peel of the tongue, cut it out and it’s ready to cook.
Deboned preboiled goat head
Resep Gulai Kepala Kambing (Goat Head Curry Recipe:)
- Goat head, preboiled with spice and herbs, drained, deboned and cleaned the nasty part (i save the brain for my next project)
- a pinch of saffron, i’m quite generouse with this pricey spice
- 2 stems curry leaves
- 2 kaffir lime leaves, deveined
- 4 lemongrass, bruised
- 1 cup coconut milk
- 1 cup water
- 1 tomato, sliced
- 2 tbsp vegetable oil
Spice Paste (Bumbu Gulai Kambing):
- 12 shallot
- 6 garlic
- 2 cloves garlic
- 6 cayenne pepper
- 2 tbsp HOMEMADE GARAM MASALA SPICE MIXTURE
- 4 cm ginger
- 3 cm galagal
- 3 cm turmeric
- 4 candlenuts
- salt to taste
How To Make Goat Head Mutton Curry:
- Heat up the oil, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.
- Add lemongrass, kaffir lime leaves, curry leaves and the goat head meat. Stir another minute.
- Pour the coconut oil and water, bring to boil and simmer until the curry broth is thicken.
- Add the tomatoes in the last minutes of cooking
- Serve with steaming hot rice
You may also like :