From BantenMeat Dishes

Rabeg (Banten Spiced Goat Stew)

Rabeg Kambing

A sweet, savoury and fragrant Banten goat stew, said to be inspired by dishes from the town of Rabigh in Arabia.

Time
2 hr
Serves
6 people
Origin
Banten
Type
Meat Dishes
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Ingredients

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Spice paste

To serve

How to Make

  1. Boil the goat briefly and discard the first water to reduce the gamey smell.

  2. Fry the paste with bay leaves, galangal, lemongrass, cinnamon and cloves until fragrant.

  3. Add the meat and stir until it changes colour.

  4. Add the water, soy sauce, palm sugar, salt and whole chillies.

  5. Simmer on low heat 1 to 1.5 hours until tender and the sauce reduces.

  6. Serve sprinkled with fried shallots.

Kitchen tip

Throwing away the first boiling water is a simple way to remove the gamey goat smell.

Questions

Where does Rabeg (Banten Spiced Goat Stew) come from?

Rabeg Kambing is a traditional dish from Banten (capital: Serang), in the Java region of Indonesia.

How long does Rabeg (Banten Spiced Goat Stew) take to make?

It takes about 2 hr in total to make 6 servings, including preparation.

What is the secret to a good Rabeg (Banten Spiced Goat Stew)?

Throwing away the first boiling water is a simple way to remove the gamey goat smell.

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