Gulai Bagar Puri - stew of lamb from North Sumatra

stew of lamb from North Sumatra

ingredients:

500g lamb

800ml coconut milk

1 tbsp asemwater

2 cardamom

4 cm cinnamon

150g terong medan / terong telunjuk (thin green eggplant)

 

bumbu:

9 shallots

5 cloves garlic

6 red chilies

1/2 teaspoon pepper

1/4 teaspoon fennel

2 cm jahe

2 cm kunyit

3 tsp palm sugar

 

preparation:

Cut the meat into small cubes. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the paste along with the cardamom and cinnamon for 4 minutes. Add the meat and cook for 3 minutes. Add the coconut milk and the asemwater and cook it until tender. Add the terong and let it simmer slowly until the terong is tender and the sauce has thickened.