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Tengkleng Iga Bakar
braised lamb in a spicy and creamy sauce 

500 g rack of lamb
4 cm cinnamon
2 star anise
3 pandan leaves
1000 ml water
Bumbu olesan:
1 garlic cloves, crushed
1/2 tsp salt
1/2 teaspoon pepper
1 tablespoon margarine
50 ml of water
Bahan Tengkleng:
2 salam leaves
2 cm laos
2 sereh/lemongrass
10 jeruk purut leaves, deveined
5 red rawits
2 tsp salt
2 tbsp palmsugar
1500 ml water
300 ml santen cair
3 tablespoons oil
11 shallots
4 cloves garlic
3 kemiri/candlenuts
2 eggs, cooked
1/2 tbsp ketumbar
1/2 tsp jinten
2cm jahe
2cm kunyit
1/2 teaspoon pepper
3 red rawits
Acar ketimun
sambal ulek
Cara membuat:
Heat in a pan the water with star anise, cinnamon and the meat and cook until cooked and then scoop it from the pan. Pound or grind the olesan bumbu fine into a creamy mass and rub into the meat. Fry the meat briefly untill it is brown.
Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the paste with the salam, galangal, lemongrass and jeruk purut for 3 minutes. Add the rawits and meat. Then the salt, palm sugar and  the water and bring to the boil. Then add the santen and cook it until done. Serve with acar and sambal.

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