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Rica Rica Kambing
Stewed lamb in red sauce

500 gr lamb / goat (thigh)
2000 ml of water
3 cm jahe
2 salam leaves
1 sereh / lemongrass
5 jeruk purut leaves
1 tbsp asamwater
2 tbsp kecap manis
1 tsp palm sugar
5 tbsp oil

17 red lomboks
4 shallots
6 cloves of garlic
2 cm jahe
2 cm kunyit
2 tsp salt
1/2 tsp trasi

2 tbsp bawang goreng

Cara Membuat:
Cut the meat into pieces. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the water together with the meat, the jahe and the salam and cook the meat until tender. Spoon the meat out of the pan and set aside. Keep 500ml of the broth.
Heat in a pan the oil and fry the bumbu with the sereh and the jeruk purut for 4 minutes. Then add the asam water, kecap and palm sugar and mix. Then add the meat and mix well. Add the broth and cook it gently until doen and until the sauce thickens. Sprinkle the bawang goreng on top and serve.
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