When we went to 99 ranch market, suddenly, my hubby asking me can I cook goat meat. Then, after I assured him that I can cook the goat meat, he left me at the vegetables' aisle and came back with a pack of raw goat meat.

At home, I was thinking to make goat satay but unfortunately, my hubby chose the meat with bone, so I chose tongseng kambing (goat stew) to introduce the taste of goat meat to my hubby.

Some tongseng using coconut milk, but my hubby is not a fan of coconut milk soup or curry, so I used the recipe without coconut milk. And.....he liked the taste but he dislike the meat texture. He said, "It is too stringy, and it stucked between my tooth!"

Myself, I am not a big fan of goat meat because this meat is good for people who has low blood pressure only. For those who has high blood pressure and any other diseases such as, high cholesterol, diabetic, etc please do not eat this meat. And for healthy people, don't eat goat meat too much if you want to have a long life :).

Anyway, the tongseng itself is good, especially at cold/winter season. I got the recipe from Dapur Bunda, and I add some herbs to avoid the goat smell :).

Tongseng Kambing

300 gr goat meat, with or without bone
1/2 piece napa cabbage, thinly sliced
3 pieces tomato, sliced
50 cc Indonesian sweet soy sauce
2 cups water
4 tbsps butter/margarine
2 piece lime, squeezed
4 cloves shallot, sliced
3 cloves garlic, sliced
2 pieces red chilli, sliced
10 pieces thai chilli
Salt and pepper, to taste

Spice Pasted:
2 cloves garlic, pasted
2 tbsps ground coriander, panbroiled
1 tsp ground cumin

Drizzle goat meat with half of lime juice. Put the meat and water in pressure cooker, then tenderize it for 25 to 30 minutes.
In a big pan, stir fry spice pasted, shallot and garlic with butter until fragrant. Pour in the meat altogether with the broth. Bring to boil. Add in cabbage, cook until a big soft. Add in Indonesian sweet soy sauce, red chilli, thai chilli and season with salt and pepper, to taste. Add tomato 3 minutes before you turn the heat off. Drizzle it with lime juice. Serve it with hot rice and sambal oelek.

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