MLA Goat Rendang

  • Prep time 15Min
  • Cook time 1Hr, 30Min
  • Technique Braise, Stew
  • Meat Goat
  • Cut Forequarter
  • Serves 4

Goat Rendang


2 pounds Australian goatmeat forequarter, diced
2 tablespoons tamarind pulp
3 teaspoons coriander seeds
3 teaspoons cumin seeds
½ teaspoon ginger, peeled and sliced
3 fresh galangal (red ginger) slices, finely chopped
3 lemongrass stalks, chopped
4 red chilies, seeded
3 cloves garlic, peeled
5 tablespoons dried coconut, shredded
3 tablespoons peanut oil
2 onions, sliced
3 tablespoons boiling water
1 cinnamon stick
2 cardamom pods
3 star anise
1 ¾ cups (or 16 ounce can) coconut milk
kaffir lime leaves


Soak the tamarind in the boiling water for 15 minutes. Pour through a fine sieve, discard the pulp and set the liquid aside.

To make the spice paste, dry fry the coriander and cumin seeds over medium heat until fragrant. Place in a spice grinder when cool, and grind to a powder. Place in a food processor along with the ginger, galangal, lemongrass, chilies, garlic and a little water if necessary to blend to a smooth paste. Toast the coconut in a frying pan until golden brown. When cool, place in a spice grinder and grind as finely as possible.

Heat the oil in a large saucepan and cook the onions until soft. Add the spice paste and fry 5 minutes. Add the meat and stir. Continue to add the remaining ingredients, all except for the lime leaves.

Bring to the boil and then gently simmer, uncovered until the goat is tender, approximately 1½ hours.

Slice the kaffir lime leaves and add to the saucepan with the salt in the final half hour. Serve with rice, sambals and prawn crisps.