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Masam Padiah
lamb curry with bamboe shoots

1000 gr lamb
1 sereh (lemongrass)
3 jeruk purut / kaffir lime leaves
1000 ml water
1 tbsp asem (tamarind)
150 gr bamboe shoots
4 green rawits
salt to taste
5 tbsp oil

11 red rawits
5 kemiri (candle nuts)
3 tsp ketumbar (coriander)
2 cm jahe (ginger)
2 cm kunyit (turmeric)
5 cm laos (galangal)
8 shallots
4 cloves garlic

Cara membuat;
Pound or grind the ingredients for the bumbu into a paste. Slice the bamboe inti thin strips and halve the rawits lengthwise. Cut the meat into thin slices. Heat in a wok the oil and fry the meat golden brown. Remove the meat. Add the bumbu, the sereh and the jeruk purut and fry it for 3 minutes. Add the water, the asem, the salt and the meat and let it cook slowly. Add the bamboe and the rawits and let it simmer slowly until the meat is done and the sauce has thickened.
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