Indonesian-style Kabritu Stoba

Ingredients

In this Indonesian adaptation of Kabritu Stoba, we incorporate the bold and aromatic flavors of Indonesian cuisine. The original Curaçao dish is traditionally prepared with local spices and ingredients, while the Indonesian version adds a unique twist by incorporating spices such as turmeric, coriander, and cumin. This fusion of flavors creates a delightful blend of Indonesian and Curaçao influences, resulting in a truly special dish. We alse have the original recipe for Kabritu stoba, so you can check it out.

• 2 pounds (900g) goat meat, cut into chunks 2 pounds (900g) goat meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) water 2 cups (470ml) water
• 2 bay leaves 2 bay leaves
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the goat meat to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the turmeric powder, coriander powder, and cumin powder over the meat. Stir well to coat the meat with the spices.
4. 4.
   Add the diced tomatoes, coconut milk, water, bay leaves, and bruised lemongrass stalks to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the goat meat becomes tender.
6. 6.
   Once the meat is tender, remove the bay leaves and lemongrass stalks from the pot.
7. 7.
   Serve the Indonesian-style Kabritu Stoba hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Goat meat — If goat meat is not readily available, you can substitute it with lamb or beef for a different flavor profile.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the stew.
• Allow the stew to simmer on low heat for a longer time to enhance the flavors and tenderness of the goat meat.
• Serve the stew with a side of sambal, a spicy Indonesian chili paste, for an added burst of flavor.

Serving advice

Serve the Indonesian-style Kabritu Stoba hot, accompanied by steamed rice or crusty bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Indonesian-style Kabritu Stoba in a deep serving dish, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped cilantro on top for an appealing garnish.