Rabeg - goat stew

goat stew

ingredients:

200 g of goat intestines

200g goat ribs

100g goat liver

2500 ml water

6 cm jahe, grated

3 lemongrass

5 jeruk purut / kaffir lime leaves

2 tbsp kecap manis

2 tbsp oil

 

bumbu:

7 shallots

2 cm jahe

2 red lomboks

1 tomato

2 tsp salt

1 tsp pepper

2 tsp palm sugar

6 cloves

2 cm cinnamon

1/2 tsp nutmeg

 

garnish:

2 tbsp bawang goreng

 

preparation:

clean the intestines and braid them together. Cut the ribs into pieces and slice the liver in parts. Grate the jahe. Cut the shallots and bumbu jahe into thin slices and the tomato in small wedges. Pound or grind the lomboks fine.

Heat in a pan 1500 ml of water and cook the intestines, the ribs and the liver along with jahe, the lemongrass and jeruk purut until done. Drain the water.

Heat in a wok / wadjan the oil and fry the shallots, the jahe and the lomboks for 3 minutes. Add the meat, the liver and the intestines and fry until brown. Then add the tomato, the salt, the pepper, the palm sugar, the cinnamon, the cloves and th nutmeg followed by the water and let it simmer until the liquid is absorbed. Mix the kecap through and sprinkle with the bawang goreng and serve.