Tengkleng Iga Bakar - braised lamb in a spicy and creamy sauce

braised lamb in a spicy and creamy sauce 

ingredients:

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

 

ingredients:

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

 

bumbu:

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

 

garnish;

Acar ketimun

sambal ulek

 

preparation:

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.