Tongseng Kambing
lamb stir fry
Ingredients
Cooking Meat
- 1 kg lamb because this is Canada style 😜
- 2 Indonesian bay leaves daun salam
- Enough water to cover the lamb
Spice Paste
- 15 kafir lime leaves
- 2 lemongrass
- 4-6 garlic
- 1 medium size onion
- A generous pinch of turmeric powder about 1/4 tsp
- Ground cumin to taste start with 1/2 heaping tsp, I love stronger taste of cumin for this dish
- 2-3 tbsp peanut oil yep got slipped of the tongue, peanut oil becomes peanut sauce in the vlog 🤣
- 2-3 tbsp water
Stir Fry
- 1 can coconut milk
- 6 green Thai chilies
- 10 red Thai chilies
- 1/2-1 cabbage
- 5 green onion
- 2 tomatoes
- Chicken bouillon powder to taste
- 1-2 tbsp sweet soy sauce kecap manis - optional
Instructions
- Cook the lamb (or goat - for authentic Indonesian style) in enough water with the bay leaves. Slice into bite-sized.
- In a food processor, turn into fine paste, garlic, onion, turmeric, cumin, with peanut oil and water.
- Bruise the lemongrass, slice the tomatoes, green onions, and cabbage
- Dump paste onto nonstick pan, saute with lemongrass and kafir lime leaves
- Stir in cooked lamb
- Pour in coconut milk and water, season
- Stir in cabbage, chilies, tomatoes and green onion
- Cook until cabbage somewhat tender
- Serve with rice