Indonesian Goat Stew (Tongseng)
Tongseng Say it: tong-SENG
Tongseng is a fragrant, savory stew from Central Java, Indonesia, traditionally prepared with young goat meat. The meat is simmered in a spiced coconut-milk broth flavored with lemongrass, galangal, kaffir lime leaves, and a touch of sweet soy sauce that gives it a signature sweet-savory balance. Cabbage and tomatoes are added near the end so they stay bright and slightly crisp. Mildly spicy and aromatic, tongseng is a beloved home-cooked dish enjoyed at family meals or festive gatherings, always served piping hot with steamed rice.
Indonesian Goat Stew (Tongseng)
Tongseng
Pronounced tong-SENG
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr
- Total
- 1 hr 25 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Spice paste
Method
Blend all spice-paste ingredients into a smooth paste, adding a tablespoon of water if the blender needs help.
Heat the oil in a heavy pot over medium heat. Fry the sliced shallots until golden and crisp, 3-4 minutes, then remove half and set aside for garnish.
Add the spice paste, lemongrass, kaffir lime leaves, galangal, bay leaves, and cinnamon stick to the pot. Stir-fry 4-5 minutes until very fragrant and the oil begins to separate.
Add the goat meat and stir until every piece is coated and lightly browned, about 5 minutes.
Pour in the water, sweet soy sauce, salt, and sugar. Bring to a boil, then lower the heat, cover, and simmer gently for 40-45 minutes until the meat is tender.
Stir in the coconut milk and simmer uncovered for 10 minutes so the sauce thickens slightly and the flavors meld.
Add the tomato wedges and chopped cabbage. Cook 3-5 minutes more until the cabbage wilts but still has bite and the tomatoes soften without falling apart.
Taste and adjust salt or sweet soy sauce. Remove the large whole spices before serving and scatter the reserved fried shallots on top.
Regional variants
Some versions in Central Java omit coconut milk for a lighter, clearer broth or increase the chilies for extra heat. Modern cooks sometimes substitute beef when goat is unavailable.
Cook's notes
- Goat can be swapped with lamb; choose meat with a little fat for the best flavor and tenderness.
- Fresh lemongrass, galangal, and kaffir lime leaves give the most authentic aroma; avoid dried versions if possible.
- The stew thickens on standing; add a splash of water when reheating to reach the original consistency.
Serve with
Steamed white rice and sambal terasi.
Make ahead and storage
Tongseng improves overnight. Refrigerate up to 3 days and reheat gently on the stove, thinning with a little water if needed.
