Peranakan Spiced Goat Stew

Ingredients

In this adaptation, the original Caribbean Goat Water is transformed into a Peranakan spiced goat stew. The Caribbean flavors are replaced with the aromatic spices commonly used in Peranakan cuisine, such as turmeric, lemongrass, and galangal. The stew is slow-cooked in a coconut milk gravy, adding a creamy and rich element to the dish. This fusion of flavors creates a unique and tantalizing Peranakan twist on the traditional Caribbean dish. We alse have the original recipe for Goat Water, so you can check it out.

• 1 kg (2.2 lbs) goat meat, cut into chunks 1 kg (2.2 lbs) goat meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 2 cm (0.8 inch) ginger, sliced 2 cm (0.8 inch) ginger, sliced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 20g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, lemongrass, galangal, and ginger. Sauté until fragrant.
2. 2.
   Add the ground turmeric, coriander, cumin, and chili powder to the pot. Stir well to combine the spices with the aromatics.
3. 3.
   Add the goat meat to the pot and cook until browned on all sides.
4. 4.
   Pour in the coconut milk and bring the mixture to a simmer. Cover the pot and let it cook on low heat for about 2 hours, or until the meat is tender.
5. 5.
   Stir in the tamarind paste and palm sugar. Season with salt to taste.
6. 6.
   Continue to simmer the stew for another 30 minutes, allowing the flavors to meld together.
7. 7.
   Once the meat is tender and the flavors have developed, remove the pot from the heat.
8. 8.
   Garnish with fresh cilantro and serve the Nyonya Rendang Kambing hot with steamed rice or roti.

Treat your ingredients with care...

• Galangal — If you can't find fresh galangal, you can substitute it with galangal powder. Use 1 teaspoon of galangal powder instead of the fresh slices.
• Tamarind paste — If tamarind paste is not available, you can use lime juice as a substitute. Start with 1 tablespoon of lime juice and adjust according to your taste preference.

Tips & Tricks

• For an extra depth of flavor, marinate the goat meat with the spices overnight before cooking.
• If you prefer a spicier stew, increase the amount of chili powder or add fresh chili peppers to the pot.
• Allow the stew to rest for a while before serving to allow the flavors to fully develop.

Serving advice

Serve the Nyonya Rendang Kambing hot with steamed rice or roti. The fragrant and tender goat meat pairs perfectly with the fluffy rice or the crispy roti, allowing you to enjoy the rich flavors of the stew.

Presentation advice

Garnish the Nyonya Rendang Kambing with a sprinkle of fresh cilantro to add a pop of color to the dish. Serve it in a traditional Peranakan-style bowl or plate to enhance the cultural experience.