Gulai Kambing Empuk Bebas Prengus! Enaknya Bikin Nagih !

Hello friends, happy Eid Mubarak for those who celebrate it. Today I cook goat curry. Happy to follow, friends, how to cook goat curry. Today I use 800 grams of goat meat which I divide into two. That is 400 grams I use to make goat curry now. And 400 grams I will use to make goat tongseng after this goat curry recipe, friends. This is 400 grams of goat meat, I will cut it first. This is 40 grams of goat meat that I will cut against the grain of the goat meat. So that later the end result of our goat curry process is the meat is tender. This is the grain, where is the path, for example, to the right, we cut it in the opposite direction. So that later the result is tender. This is the path to the right, you can see it from a distance. I will cut against the grain of the meat. This is the first tip so that after the meat is cooked, it will be more tender and not chewy. I will cut it, friends, according to taste. I cut it into cubes. This is the meat of the goat so that it is not tender, I wrapped it in leaves before. I have cut it. This is the seasoning, I use 5 cloves of garlic. Half a segment of ginger, so that it is not bitter, I will grind it later. Then 1 clove of turmeric. 1 teaspoon of cumin. 1 teaspoon of pepper. 1 tablespoon of coriander. I use a lot of red onions, about 11 cloves of red onions. In addition to the red onions, I will blend it. I will slice the red onions. The other seasoning is, I use cilantro. This is Javanese chili. This is rarely used, but we can find it in the market. Then nutmeg. I will not marinate the nutmeg, I will just sprinkle it. If you want to grind it, just use a little. I sprinkle 3 quarters of nutmeg. And a little cinnamon, because if it's too much, it's not good. This is only about 2 cm of cinnamon. Later I will add cardamom and candlenuts. Well, that was the spices and spices. The other spices are, I use lime leaves, bay leaves, turmeric leaves, lemongrass. Then galangal and of course I add, this is my addition. Bok Midut recipe, I add 1 sheet of pandan leaves. So that later the gulai will be more delicious and the bitterness will disappear altogether. Don't forget, I also added 3 cloves. Well, one more, chili. Well, this chili, I only use 5 pieces. So that later the gulai is not too spicy, it can be made for everyone. First I slice the red onions. Like if we make fried red onions. Because later I will also fry or sauté at the beginning. Before seasoning the other spices. So that later the aroma of the dish is delicious. The first step is, I will remove the smell of the mutton. Boil the mutton in boiling water. Note, friends, friends, friends. Note, friends, friends. Boiled water, then we put the mutton. We boil for about 5 to 10 minutes. So that the smell is gone. And also our mutton will be cleaner. If there is, it can be added with spices. That is, leaves or kitchen spices. Here I put bay leaves, 3 bay leaves. To strengthen, add other aromas and remove the smell of the mutton. I also put lemongrass, kaffir lime leaves, cardamom or other spices. Here I put bay leaves, ginger. Bay leaves can also be used to remove the smell of the mutton. Wow, it's like we want to get rid of the smell of jengkol. Friends, using spices. I put bay leaves. I boil for 5 to 10 minutes. So that the aroma is exchanged. So the smell of the stew is gone. Then covered by the aroma of leaves, spices and kitchen spices. Which we mix into the boiling water of the mutton. After the aroma is exchanged or the aroma of the stew is gone. We turn off the stove. We lift the mutton. We separate it from the water. We drain and we are ready to cook. If there is no spices and others. Boiled with boiling water has reduced or eliminated the taste of stew. Based on experience. Note again. Don't wash the mutton. Because if you wash it, the steam will spread everywhere. In a moment I will turn off the stove. I drain and we are ready to cook. Mutton stew. Now first. The spices that I will grind. I roast first. Especially for cintan and tumbar. So that the aroma comes out and it will be more delicious. Because later I will blend the spices. Because if it is not roasted. The spices that we blend. Especially if we add water. I roast until fragrant. I forgot the candlenuts. I roast separately. This is part of the spices that I will blend. 7 candlenuts. I roast and later I will blend with other spices. Now let's cook. Heat the pan. Add cooking oil. After the pan and oil are hot. I add shallots. I fry until fragrant. This is useful to increase the taste of the curry later. To be delicious. If I separate the shallots and fry. This is a must. I really like fried shallots. Before other spices. After the shallots are fragrant. I add the blended spices. We stir. Don't let the shallots burn. We stir the spices and shallots. We mix. So that the flavors spread. We stir until fragrant. I shake it. So that the spices are clean from the blender. Stir again until fragrant. Then add other spices. I have crushed galangal, lemongrass. I add bay leaves, kaffir lime leaves, pandan leaves. I have washed the pandan leaves. Then we add other spices. So that the taste is strong and united. I have prepared the spices. I have crushed galangal, lemongrass, lemongrass, clove, and cayenne pepper. I have crushed clove, lemongrass, cayenne pepper, and clove, and a little cinnamon. The spices are complete today. So that the taste is strong. Because this is a recipe for Eid. Stir until fragrant. You have to be patient. Don't rush. So that the result is endas. After fragrant, the aroma spreads and is fragrant. Then I add the boiled and drained goat meat. Stir well. Mix with the spices. So that the taste is united. The aroma of goat meat and other spices. Then after we stir well. The spices, cloves, and goat meat. I add 1 teaspoon of salt. Stir well. Then I also add MSG flavor enhancer. I use Ajinomoto. Half a teaspoon of MSG. I stir again so that the taste is united. And of course, because this is a recipe for Javanese gulai. For Javanese gulai, I add 1 tablespoon of granulated sugar. Stir well. Until the spices are united. And I reduce the heat to medium low. So that it doesn't burn. I add a little water. Then I mix it with 500 ml of water that I have boiled. So this is hot, I put the water into the meat and spices that we stirred well. Why should the water be boiled first? So that the temperature is the same. So that the goat meat will soften faster. So that it doesn't resist when we boil it to make it soft. Something like that, friends. After we add 500 ml of boiling water. I stir first. I spread all the spices so that they are united. Then I cover it with a lid. And I will let this boil on medium low heat for 90 minutes. Or until the water is about 11 or 200 ml left. Well, I opened it 90 minutes later. It's done. The result is like this. There is only a little water left and the color has come out. Let's check, let's test. The softness of the meat has fallen. This is the hard part. Oops, it fell again. Take it again. This is the hard part. Take a look. It's hard to see. Let's try again. Oops, it's hot. It fell again. Oops, sorry. Well, friends. 90 minutes later. The meat is very soft. And it tastes really good. Now it's the last step. We give one more step. Now, after the water is reduced to a little. I have boiled 500 ml of coconut milk. This is boiling coconut milk. Then I mix it into the gulai. This is a technique so that in addition to the taste, it is also more delicious if the temperature is the same. Also, so that our goat meat or whatever meat we cook. It is soft or does not resist hardening. Because the temperature is the same. If we cook, then we mix the opposite temperature. For example, when it boils, we add cold water or neutral water. It slows down the maturation process of our meat. Now it's boiling again. Stir so that the coconut milk does not break. And of course, we taste it again. Because we add less coconut milk. We add more. The taste. I take it first. I add 1 teaspoon of broth powder. If you don't like broth powder, you can replace it with half a teaspoon of salt. This is 1 teaspoon of broth powder. Stir. So that the taste is united. Try it again. Now, it's just right. Great. The taste. Now I'm going to take about 200 ml. Or 11 more. From the broth. Because later I will use it to make another process. I want to cook goat tongseng. I've taken it. I reduce it. Not much. Just a little more. Or 250 ml of water. Well, friends. Because there were not many chilies. To make it more beautiful. I add red bird's eye chili. I sprinkle it on top. In addition to making the goat tongseng beautiful. Because there are reds. Also later if you want to be spicy. This is not spicy. So you can pop the red bird's eye chili. So that it sticks more. The aroma. Well, friends. That's it again. How to make goat tongseng. I guarantee it's really good. Terima kasih. Selamat mencoba.