Iga Kambing Masak Lapis - seasoned in coconut milk braised lamb

seasoned in coconut milk braised lamb

ingredients:

750 g rack of lamb or goat

2 salam leaves

1 lemongrass stalk

3 cm jahe

2 tsp salt

1 tsp pepper

1/2 tsp palm sugar

5 tbsp kecap manis

1000 ml santen

2 tablespoons oil

water

 

bumbu:

5 shallots

4 cloves garlic

3 kemiri/candlenuts

3 red chilies (large)

 

preparation:

Cut the rack of lamb into pieces. Heat in a pan the water and cook the meat briefly and drain. Pound or grind the ingredients for the bumbu fine into a paste.

Heat in a pan the oil and fry the paste with the salam, the lemongrass and jahe for 3 minutes. Add the meat and mix well. Then add the salt, pepper, palm sugar and the kecap and mix. Add the santen slowly and cook the meat soft and tender.