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Tongseng Solo
Lamb/goat with vegetables

300 gr lamb/goat
1 tsp salt
1/2 tsp pepper
2 tbsp kecap manis
2 cloves garlic
200 gr cabbage
15 green en red rawits
2 tomatoes
1 tsp palmsugar

Bahan-bahan saus:
Ingredients sauce:
250 gr bones (lamb/goat)
2 tbsp oil
2 salam leaves
1 sereh (lemongrass)
650 ml water
300 ml santen cail (thin coconut milk)

8 shallots
4 cloves garlic
3 red lomboks
4 kemiri (candlenuts)
2 tsp curry java powder
1 tsp salt

2 tbsp bawang goring (fried shallots)

Cara membuat:
Cut the meat into thin slices. Slice the cabbage into thin strips. Slice the rawits and the garlic fine and slice the tomatoes in parts. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a wok the oil and fry the bumbu together with the salam and the sereh for 3 minutes. Add the bones and the water and let it cook slowly until the fluid has reduced to 500 ml. Siff the stock and add the santen. Rub the meat in with the salt, the pepper and the kecap and let it rest for 15 minutes. Heat in a pan the oil and fry the garlic and the meat for 3 minutes. Add the cabbage, the rawits, the tomatoes and the palmsugar and fry it for 2 minutes. Add the stock and let it simmer slowly until cooked. Sprinkle the bawag goring on top and serve.

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