Kagape Kambing Jepara
fragrant lamb from Jepara

500 gr lamb
500 ml of water
2 tbsp asamwater
100 gr grated coconut
1/2 tsp salt
500 ml coconut milk
2 sereh / lemongrass

3 cloves of garlic
3 kemiri/candlenuts
4 shallots
1 tsp ketumbar
1 cm jahe
1/2 tsp pepper
1/2 tsp jinten
3 cm kunyit

Cara Membuat:
Cut the meat into pieces of 1x4 cm. Roast the coconut dry in a pan and pound or grind it fine. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan 2 tablespoons of oil and fry the bumbu together with the sereh for 4 minutes. Add the meat and fry until it changes color. Then add the water and cook the meat until the water has nearly evaporated. Then add the coconut milk and the salt slowly until the sauce has thickens. Then add the coconut and stir well.

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