Tongseng Kambing: Javanese Spiced Mutton Soup
Dive into the Rich Flavors of Tongsen Kambing: An Indonesian Lamb Delight
Are you craving an authentic Indonesian culinary experience? Look no further than Tongsen Kambing! This flavorful lamb dish, originating from Indonesia, is a true testament to the country’s vibrant spice palette and slow-cooking traditions. Tongsen Kambing translates to ‘braised lamb’ and it’s a dish that’s perfect for a cozy night in or a special gathering with loved ones.
This recipe isn’t just about cooking; it’s about building layers of flavor. We start with a fragrant spice paste, carefully blended to create the foundation of the dish. The slow braising process ensures the lamb becomes incredibly tender, absorbing all those wonderful spices. The addition of coconut milk adds a creamy richness that perfectly complements the savory lamb and aromatic spices.
What makes Tongsen Kambing special?
Unlike some Indonesian rendangs that are fiery hot, Tongsen Kambing offers a more balanced flavor profile. The heat is subtle, allowing the other spices – coriander, nutmeg, and clove – to shine through. The use of salam leaves (Indonesian bay leaves) and galangal adds a unique fragrance that you won’t find in other lamb dishes.
Serving Suggestions:
Traditionally, Tongsen Kambing is served with warm white rice to soak up all the delicious sauce. A side of fresh vegetables or a simple Indonesian salad (Gado-Gado) would complete the meal perfectly. Don’t forget a sprinkle of fried shallots and chopped spring onions for a final touch of flavor and texture!
Let’s get cooking! Follow the recipe below to create your own Tongsen Kambing masterpiece. You’ll be amazed by the incredible aromas and flavors that fill your kitchen.
Frequently Asked Questions
Q: What are salam leaves?
A: Salam leaves (also known as Indonesian bay leaves) are commonly used in Indonesian cuisine. They have a subtle, fragrant aroma and add a unique flavor to dishes. If you can’t find them, you can substitute with regular bay leaves, but the flavor won’t be quite the same.
Q: Can I adjust the spice level?
A: Absolutely! Feel free to adjust the number of red chillies to suit your preference. If you prefer a milder dish, use fewer chillies or remove the seeds.
Q: Can I use a different cut of lamb?
A: While lamb shoulder or leg is traditionally used, you can also use lamb stew meat. Just be sure to adjust the cooking time accordingly.
Q: Can I make this in a slow cooker?
A: Yes! After frying the spices, transfer everything to a slow cooker and cook on low for 6-8 hours, or until the lamb is tender.
Q: What does ‘tongsen’ mean?
A: ‘Tongsen’ refers to the braising method used in this dish. It’s a slow cooking technique that results in incredibly tender and flavorful meat.
Tongsen Kambing
Ingredients
- 500 g Lamb
- 100 ml Coconut Milk
- 2 cm Fresh Turmeric chopped
- 1 cm Fresh Ginger chopped
- 1 tsp White Peppercorn
- 1 tsp Coriander Seeds
- 2 cm Galangal
- 2 pcs Salam Leaves
- 1 tsp Ground Nutmeg
- 1 pcs Cinnamon Stick
- 1 tsp Clove
- 1 pcs Cabbage chopped
- 1 pcs Tomato chopped
- 1 tsp Sweet Soy Sauce
- 2 pcs Red Chillies
- 1 stalk Spring Onion chopped
- to taste Salt
- to taste Fried Shallots for garnish
Instructions
- Blend all the spices using a food processor or a mortar and pestle until fine. Set aside.
- Put the cooking oil in a wok and heat it over a medium flame.
- Add the spice blend and fry until fragrant, around 2 minutes.
- Add the fresh galangal, salam leaves and lemongrass.
- Add the cardamoms, cinnamon, cloves and the ground nutmeg. Fry for 1 minute.
- Add the lamb. Mix well.
- Add the water, mix well.
- Add the salt and the coconut milk, and bring it to a boil.
- Lower the heat to medium low, and continue cooking for around 40 minutes until the meat is tender. Don’t forget to stir it regularly to avoid the coconut milk breaking apart.
- Add the cabbage, tomato, sweet soy sauce and chillies. Cook for 5 minutes.
- Garnish with spring onion and fried shallots.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
