Kagape kambing
Lamb in creamy sauce

500 gr lamb
2 tbsp asem water (tamarinde)
1/2 tsp salt
500 ml water
500 ml santen asli (thick coconut milk)
100 gr grated coconut
1 sereh (lemongrass)
3 tbsp oil

3 cloves garlic
6 red shallots
1 tsp ketumbar (coriander)
3 kemiri (candlenuts)
1/2 tsp pepper
1/4 tsp jinten (cumin)
3 cm kunyit (
1 cm jahe (ginger)
1 tsp salt

Cara membuat:
Cut the meat into small slices. Roast the coconut dry in a skillet until golden brown and pound or grind it fine. Crush the sereh. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a wok the oil and fry the bumbu for 3 minutes. Add the sereh and stir. Then add the meat and fry it golden brown. Add the water and the asem water and let it simmer slowly until the meat is nearly done and the water has evaporated. Then add the santen and let it simmer slowly until the sauce has thickened. Mix in the grated coconut and serve.

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