Chicken & Meat
Tongseng Kambing (Indonesian Goat Meat Stew in Spiced Coconut Broth)
Prep
20 min
Cook
75 min
Servings
4
Level
Medium
Savory tongseng kambing with a rich coconut milk broth, sweet soy sauce, and chili! Tender goat meat cooked with cabbage and tomatoes in a spice-rich coconut broth. A favorite dish for sharing with a big group.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g goat meat, cut into 3cm pieces (including a little fat)
- 200g cabbage, roughly chopped
- 2 red tomatoes, chopped
- 400ml coconut milk
- 200ml water
- 3 tbsp sweet soy sauce (kecap manis)
- 2 tbsp cooking oil
- 8 Spice paste: shallots
- 5 clove garlic
- 5 curly red chilies
- 3 bird's eye chilies
- 2 inch piece ginger
- 1 inch piece turmeric
- 1 tsp coriander seeds
- 3 Other seasonings: bay leaves
- 2 stalk lemongrass, bruised
- 3 inch piece galangal, bruised
- 2 lime leaves
- 1 tsp salt
- 1/2 tsp pepper
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👩🍳 Instructions
- 1 Heat the oil and sauté the spice paste until fragrant and cooked through
- 2 Add the bay leaves, lemongrass, galangal, and lime leaves
- 3 Add the goat meat and stir until it changes color
- 4 Pour in the water, bring to a boil, then lower the heat
- 5 Cook for 45-60 minutes until the meat is tender (or 25 minutes in a pressure cooker)
- 6 Pour in the coconut milk and stir well
- 7 Add the sweet soy sauce, salt, and pepper
- 8 Cook over low heat for 15 minutes, uncovered so the coconut milk doesn't curdle
- 9 Add the cabbage and tomatoes
- 10 Cook for 5 minutes until the cabbage wilts but still has some texture
- 11 Adjust the seasoning to taste
- 12 Serve hot with steamed white rice
💡 Tips
• A little goat fat actually makes the tongseng even more savory
• Add the cabbage at the end so it doesn't get too soft
• Tongseng tastes best shared with a group over warm steamed rice
📊 Nutrition Facts / serving
460
Calories (kcal)
32 g
Protein
30 g
Fat
18 g
Carbs
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