lamb in a creamy spicy sauce
300 gr lamb / ribs / rack
250 g offal (lamb / goat)
10 jeruk purut leaves
2 salam leaf
3 cm cinnamon
2 serai / sereh / lemongrass
1400 ml coconut milk (from 1 1/2 coconut)
1 tbsp asam water
1/2 tbsp palm sugar
1 1/2 tsp salt
1 tsp pepper
2 tbsp kecap manis
8 red rawits
2 green tomatoes
4 tbsp oil
6 cloves of garlic
3 cm kunyit
3 cm jahe
3 cm lengkuas / galangal / laos
5 kemiri nuts, roasted
3/4 tbsp ketumbar
2 tbsp bawang goreng
1 lime, juice / segments
Cut the meat and offal into pieces. Slice the tomatoes. Pound or grind the ingredients for the bumbu into a paste.
Heat the water in a pan and cook the meat and offal separately until no more foam is released. Scoop it out of the pan and set aside.
Heat the oil in a pan and fry the bumbu together with the jeruk purut, the salam, the cinnamon, the clove and the serai for 6 minutes. Then add the meat and mix well.
Then add the coconut milk and the asam water and bring it to the boil while stirring over low heat. Add the palm sugar, salt, pepper, kecap, rawits and tomatoes and cook until done.
Then sprinkle the bawang goreng on topt and serve it with the lime.
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- Written by: AsianCook