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Kambing Mekuah
spicy lamb in a creamy sauce

900 gr lamb
250 gr base gede (see recipe)
1 tbsp ketumbar (coriander0
12 cardomon
1 sereh (lemongrass), crushed
3 salam leaves
1000 ml chicken stock (see recipes)
1 tbsp rice vinegar
250 ml coconut milk
salt to taste
pepper to taste
2 tbsp oil

Cara membuat:
Cut the meat into pieces and marinate it for at leat 2 hours with the base. Pound or grind the ketumbar and the cardamon into a paste. Heat in a wok the oil and fry the meat together with the ketumbar, the cardamon, the sereh, the salt, the pepper and the salam for 5 minutes. Add the vinegar and half of the stock and let it simmer/cook

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