Chilli-Fried Goat

Ingredients (serves 4)

  • 500 g goat stewing meat, trimmed of all fat and sinew and cut into 2 cm (3⁄4 in) cubes
  • 2 tablespoons tamarind water
  • 1 tablespoon palm sugar, or more to taste
  • salt to taste
  • 6 tablespoons vegetable oil

Paste Spices

  • 3 red chillies, chopped
  • 1 stalk lemongrass, finely sliced
  • 2 cm (3⁄4 in) piece galangal, peeled and chopped
  • 2 candlenuts, roasted and smashed or raw almonds or macadamia nuts
  • 3 cloves garlic, sliced
  • 6 shallots, sliced


Combine the meat, tamarind water, sugar and salt and mix well. Put the mixture into a saucepan and cook on low to medium heat until the meat is tender and dry. Add no water – the meat will exude its own juice and this will eventually cook quite dry. Let it cool.

Grind the spices to a paste. Heat the oil in a wok and fry the spices until they smell fragrant. Put in the meat and stir-fry until it is oily and well fried on the outside – this will take up to 10 minutes. Dish out on to a serving plate and serve as a side dish with special rice platters or with white rice and coconut milk dishes.