Indonesian Nasi Goreng Kambing_Indonesia EatsIndonesian Nasi Goreng. I’m sure by now you have tried this Indonesian comfort foods  No wonder is considering as one of Indonesia’s National dishes. With so many diversity  in the country, you can find plenty variants of Indonesian Nasi Goreng; from street food vendors to restaurants.⁣

To recreate the Jakartan’s favourite, Nasi Goreng Kambing aka Goat Fried Rice isn’t that hard.⁣  A place to get Jakartan’s favourite is Nasi Goreng Kebon Sirih.

You may say why I didn’t use the word Lamb instead I use Goat. Lamb and Goat are 2 different animals. Lamb is basically young sheep (domba muda). Lamb has less strong aroma compare to Goat.⁣  In the past, I wrote about this, take a look the article of differences between goat and lamb.

Speaking about kecap manis which is added to enhance this Nasi Goreng’s flavour, I used the less sweet version of kecap (ketjap) manis brand compare to the most popular brands (ABC and Bango) to be found in Canada. What I like about this kecap (ketjap) manis isn’t only the sweetness level but because it’s a gluten free. Confirming to the manufacturer. Produced in Blitar, East Java.

The sweetness of Nasi Goreng can adjusted to your liking.  In this recipe, ghee is used instead of regular cooking oil just like my recipe of Sop Kaki Kambing: Jakarta Style Goat Soup.

Yield: 4

Nasi Goreng Kambing: Indonesian Goat Fried Rice

Indonesian Nasi Goreng Kambing_IndonesiaEats Pinterest

NASI GORENG anyone? You can offer this dish to any Indonesians at any time and any moment; breakfast, lunch, dinner and late snack.

There are plenty Nasi Goreng variants in the country due to our diversity in ethnic groups.

Nasi or cooked rice is a staple carbohydrate in the western part of the country.

I personally grew up with Nasi Goreng Merah (Red Fried Rice) Surabaya and Nasi Goreng Kampung (Village Fried Rice). Both Nasi Gorengs don't contain any kecap manis.

Often non-Indonesians think that you have to add kecap manis to Indonesian nasi goreng. The fact isn't! As both of my growing-up fried rices aren't added by kecap manis.


  • 454 grams (1 lb) overnight cold rice
  • 350 grams (12.35 oz) goat with a bit fat, cubed
  • 1 btg (2 cm) cinnamon stick
  • 1 tablespoon curry powder
  • 100 grams (3.5 oz) ghee or minyak samin
  • 100 mL goat broth
  • 1 bay leaf

Spices to be ground

  • 8 shallots
  • 4 cloves garlic
  • 1/8 teaspoon turmeric powder
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon aniseed
  • 1 tablespoon coriander seed
  • 2 cardamom
  • 5 cloves
  • 1 teaspoon white peppercorn
  • kecap manis to taste
  • seasalt to taste


  1. In a bowl, combine a half of spice paste with goat and 1/2 teaspoon of curry powder. Marinate goat for 10 minutes. Set a side in the fridge.
  2. At medium high heat, stir fry goat mixture with 25 mL ghee, season a bit with salt, continue to brown the goat and remove from the wok.
  3. In the same wok, add in 60 mL ghee, stir in cinnamon, bay leaf, remaining spice paste. Continue to stir frying until fragrant. Put back the browned goat mixture in and add goat broth. Simmer until goat is tender, liquid evaporates and thicken.
  4. Add cold cooked rice, kecap manis and season with salt. Stir well, add the rest of the ghee and stir one more time and remove from heat.
  5. Serve on a plate with sprinkle fried shallot over and cabbage and cucumber acar, red kerupuk (crackers) and/or emping melinjo nut crackers on the side.


  • You can always substitute for lamb. Lamb will be quicker to cook compare to goat and less strong aroma.
  • If I use lamb, I prefer not to overcook it as lambneeds less time to be tender.


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