Masak Banten

Good Rainy Morning, Guys!

I went to bed at 9.30ish PM last night, however by 3 PM, I was up and about. I could already see sunrise creeping in. I spent the early dawn browsing My Little Kitchen Fairies 🤣 I need about 100 Fairies to go to complete my collection. 3 Bells to go. 14 ornaments to go. Fudge…still too many to go turns out. Dammitt 🤣

At one point, I saw this fairy that I have but I knew a lady who was looking for it to complete hers. I messaged her and earlier when I checked my messages, holy moly. She sent me tons of excited memes. She was so happy. She bought it and now her collection is complete. I’m happy for her too 😊

Here is hoping I could do the same soon….100ish to go 🤣

Anyhoo! If you like spices, give this dish a try! Delicious!!!

1 thumb tamarind
6 tsp dark brown sugar
1 cinnamon sticks
3 each kafir lime leaves and salam leaves (Indonesian bay leaf)
1 lemongrass, bruised and knotted.
1 tsp each clove powder, cayenne powder, ginger powder, coriander ground, turmeric powder, galangal powder, lesser ginger/lesser galangal powder
1 whole nutmeg, grate
1 tsp each green cardamom and black cardamom
1 large onion
5 garlic
3 candlenuts
4 tsp water
4 tsp peanut oil
1 tbsp chicken bouillon powder
676 g boneless garlic and rosemary leg lamb
1 L water
300-500 ml water, when needed

In a food processor, mix garlic, onion, both of the cardamom, candlenut, and water, until fine paste is achieved, then dump mixture into a large pot

Into the pot, add as well, peanut oil, and the rest of the spices

Cube the lamb and add them into the pot as well with 1 L water, flavor with sugar and chicken bouillon powder, stir well

Cook on medium heat, covered, for 45-60 mins, until lambs tender, stirring occasionally

Once 45 mins mark is up, liquid should be lessen, and if you’d like the lamb more tender, pour in 300-500 ml water and continue cooking until 60 mind mark is up

Enjoy with warm rice 😍

Print Recipe

Masak Banten

Spicy Lamb Curry

Servings: 0

Ingredients

• 1 thumb tamarind
• 6 tsp dark brown sugar
• 1 cinnamon sticks
• 3 each kafir lime leaves and salam leaves Indonesian bay leaf
• 1 lemongrass bruised and knotted.
• 1 tsp each clove powder cayenne powder, ginger powder, coriander ground, turmeric powder, galangal powder, lesser ginger/lesser galangal powder
• 1 whole nutmeg grate
• 1 tsp each green cardamom and black cardamom
• 1 large onion
• 5 garlic
• 3 candlenuts
• 4 tsp water
• 4 tsp peanut oil
• 1 tbsp chicken bouillon powder
• 676 g boneless garlic and rosemary leg lamb
• 1 L water
• 300-500 ml water when needed

Instructions

• In a food processor, mix garlic, onion, both of the cardamom, candlenut, and water, until fine paste is achieved, then dump mixture into a large pot
• Into the pot, add as well, peanut oil, and the rest of the spices
• Cube the lamb and add them into the pot as well with 1 L water, flavor with sugar and chicken bouillon powder, stir well
• Cook on medium heat, covered, for 45-60 mins, until lambs tender, stirring occasionally
• Once 45 mins mark is up, liquid should be lessen, and if you’d like the lamb more tender, pour in 300-500 ml water and continue cooking until 60 mind mark is up
• Enjoy with warm rice

Video