Kari Kambling (Goat curry)

By 17th September 2017 October 7th, 2019 No Comments

I often find myself traveling alone, therefore dining out by myself at night. So I’m often drawn to the Asian style eateries as they are an in and out style of eatery. This time I went to an old time favourite of mine Mamak.

Mamak is a buzzing Malaysian restaurant serving satay, noodles, and curries. Its food could best be described as “street food” which is a term that’s becoming increasingly popular with new food eateries. It always has lines of people waiting outside on the street watching the chefs cook whilst waiting for tables.

Street food could be described as a more simpler way of eating, the portions are generally smaller, the food is cheaper and the flavours are more punchy. They are not the type of establishment that you hang around in for that long lunch. IN AND OUT!

So today we are cooking the dish I had at Mamak, Kari Kambling (goat curry) which was amazing!

Kari Kambling (Goat curry)


  • 450 gm goat meat, cut into bite-size pieces (can replace with lamb if you want)
  • 2 Tbsp oil
  • 2 kaffir lime leaves
  • 2 bay leaves
  • 2 cloves
  • 1 lemongrass, bruised and knotted
  • 1 cardamom pod
  • 1 cinnamon stick (
  • 1 ltr coconut milk
  • Grind the following into spice paste
  • 7 shallots
  • 5 cloves garlic
  • 5 red chilies
  • 1 small bulb fresh ginger (chopped)
  • 1-inch fresh turmeric (if you can find it)
  • ½ Tbsp coriander seeds
  • ¼ tsp cumin seeds
  • 2 Tbsp palm sugar (brown sugar will be fine)
  • 1 tsp salt
  • ½ tsp ground white pepper

Heat cooking oil in a pot and sauté spice paste, kaffir lime leaves, bay leaves, cloves, lemongrass, cardamom pod, and cinnamon stick until fragrant, about 3 minutes.
Add the goat and stir until no longer pink. Pour the coconut milk and bring to a boil. Reduce heat and simmer until the goat is tender and the sauce has reduced and thickened, about 1½ to 2 hours.
Serve alongside a bowl of freshly steam white rice and fresh coriander