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Iga Kambing Masak Gulai
stewed lamb in creamy spicy sauce

750 gr lamb (rack)
2 salam leaves
2 cm jahe
1000 ml water
2 kunyit leaves
5 jeruk purut leaves
2 sereh / lemongrass
3 cloves
350 ml santen asli (thick)
1250 ml santen cair (thin)
1 tbsp salt
2 tsp asam water
2 tbsp oil

6 shallots
5 cloves of garlic
7 red lomboks
5 kemiri/candlenuts
2 tsp ketumbar
1/2 tsp jinten
1/4 tsp anise
2 cm jahe
2 cm kunyit
2 cm laos

2 tbsp bawang goreng

Cara membuat
Cut the rack into pieces. Heat in a pan the water together with the salam, the jahe and the meat and cook the meat until half cooked. Drain and set aside. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the oil and fry the bumbu with the jeruk purut, the kunyit leaves, the sereh and the cloves for 4 minutes. Add the meat and mix well. Then add the santen cair with the salt and the asam water and cook the meat slowly until done. Then add the santen asli and gently bring to the boil while stirring.
Sprinkle the bawang goreng on top and serve.

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