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Gulai Bagar Puri
stew of lamb from North Sumatra

500g lamb
800ml coconut milk
1 tbsp asemwater
2 cardamom
4 cm cinnamon
150g terong medan / terong telunjuk (thin green eggplant)
9 shallots
5 cloves garlic
6 red chilies
1/2 teaspoon pepper
1/4 teaspoon fennel
2 cm jahe
2 cm kunyit
3 tsp palm sugar
Cara membuat:
Cut the meat into small cubes. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the paste along with the cardamom and cinnamon for 4 minutes. Add the meat and cook for 3 minutes. Add the coconut milk and the asemwater and cook it until tender. Add the terong and let it simmer slowly until the terong is tender and the sauce has thickened.
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