What is Kari Kambing?

Kari Kambing is a popular Indonesian dish made of goat meat. It has been a favorite among Indonesians since the 1940s. The main ingredients in this dish are goat meat, onions, garlic, ginger, chili, lemongrass, and various spices. The goat meat is cooked in coconut milk and the result is a savory, rich and flavorful curry. The dish is usually served with steamed rice or bread.

History of Kari Kambing 40 Hari

Kari Kambing 40 hari is a unique and flavorful dish that originated from the town of Cianjur in West Java. It dates back to the 1940s, when a local chef named Haji Umar created the dish. The name “40 hari” comes from the belief that it takes 40 days to make the dish. The dish is made with fresh goat meat, which is slow-cooked with coconut milk, lemongrass, and a variety of spices. It is usually served with steamed rice or bread.

How to Make Kari Kambing 40 Hari

Making Kari Kambing 40 hari is not difficult, but it does require time and patience. The first step is to marinate the goat meat with spices for at least an hour. After that, the goat meat is cooked in coconut milk and the other ingredients for about two hours or until the meat is tender. Finally, the dish is garnished with fried shallots and served with steamed rice or bread.

Health Benefits of Kari Kambing 40 Hari

Kari Kambing 40 hari is a healthy dish that is rich in protein, vitamins, and minerals. The dish is low in fat and cholesterol, making it a healthy meal choice. The goat meat contains omega-3 fatty acids which are beneficial for the heart. Additionally, the spices used in the dish are known to have anti-inflammatory properties.

Where to Find Kari Kambing 40 Hari

Kari Kambing 40 hari is widely available in Indonesia, especially in West Java. It is a popular dish served in many restaurants and local eateries. It can also be found in specialty grocery stores and supermarkets. The dish is also served in some Indonesian restaurants abroad.