Gulai Jawa (Spicy Goat Curry)

Gulai Jawa (Spicy Goat Curry)

I love goat. My favorite grilled skewers is goat (Sateh Gambing), and this curry is just awesome. Very traditionally thickened with ground toasted coconut flakes.

Gulai Jawa (Spicy Goat Curry)

A spicy goat curry, thickened with ground toasted coconut.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main
Cuisine: Indonesian
Keyword: Coconut, Curry, Goat, Spicy
Author: Edwin Voskamp


  • Wok
  • Mortar and Pestle, Food Processor, or Blender


Spice Blend – Dry Ingredients

  • 2 lbs goat cut in 1" cubes
  • 2 tsp coriander ground
  • 1 tsp cumin ground
  • ½ tsp nutmeg ground
  • 1 tsp turmeric ground

Spice Blend – Wet Ingredients

  • 4 ea chilies finely chopped
  • 4 cloves garlic chopped
  • 1 inch gingerroot chopped
  • 1 tbsp peanut oil

Frying Ingredients

  • 2 tbsp peanut oil
  • 2 ea shallots finely sliced
  • 1 inch cinnamon stick
  • 2 ea cloves


  • 2 lbs goat cut in 1" cubes

Thickening Agent

  • 4 oz coconut desiccated, unsweetened

Stewing Ingredients

  • 2 medium tomatoes peeled, chopped
  • pints coconut milk


  • In a heavy frying pan or saucepan, dry fry the desiccated coconut, stirring, until it is lightly browned. Set it aside.
  • Grind the coriander, cumin, nutmeg, and coriander.
    Add the chilies, garlic, and ginger, and a tablespoon of oil, and grind into a paste.
  • Heat two tablespoons of oil in a wok and fry the onion until lightly browned.
    Add the spice paste, cinnamon stick, and cloves, and stir-fry for 3-4 minutes.
    Remove the cinnamon and cloves.
    Stir in the desiccated coconut.
  • Stir in the meat and stir over moderate heat until the meat is browned on all sides.
  • Add the tomatoes, stir well, and cook until they are soft.
    Add the coconut milk and slowly bring it to a boil.
    Reduce the heat and simmer, stirring occasionally, until the meat is tender (45-50 minutes, though I’ve had meat where this took 2+ hours).


Based on Chilli Mutton Curry in Indonesian Cookery by David Scott with Surya Winata : p. 83


Serving: 6portions

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