Roast Goat Recipe

Ingredients:

800 g of goat meat with bones, cut into pieces

5 cm cinnamon

5 pieces cloves

1 piece of nutmeg, crushed

5 lime leaves

2 stalks lemongrass, crushed

3 bay leaves

3 cm ginger, crushed

3 cm galangal, smashed

1 L of coconut milk from 1 coconut

2 tablespoons tamarind water

50 g brown sugar

Seasonings, puree:

8 cloves shallots

5 large red peppers

3 cloves garlic

2 tsp salt

1 tablespoon coriander

1 tsp cumin, toasted

1 teaspoon whole white peppercorns

How to make grilled goat:

Stir-fry ground ingredients together cinnamon, cloves, nutmeg, lime leaves, lemongrass, bay leaves, ginger, and galangal until fragrant.

Enter goat meat, cook over low heat until boiling.

Enter the coconut milk, tamarind water, and brown sugar. Cook until meat is tender and the gravy dries up. Lift.

Transfer the meat into the hot pinggantahan. Bake in oven at 200 ° C to spice increasingly pervasive (± 20 minutes). Remove.

Serve hot.

Serves 6

Calories per serving: 173 cal