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Tongsen Kambing

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indonesian
Servings 4

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.
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