Gorengan Kambing Betawi - stew of lamb from Jakarta

stew of lamb from Jakarta

ingredients:

250g lamb or goat

250 ml of water

200 ml of coconut milk

6 shallots

4 cloves of garlic

4 tablespoons kecap manis

6 red chilies

3 cm jahe (ginger)

3 cm kunyit (turmeric)

4 sereh.lemongrass (white part)

5 jeruk purut/kaffir lime leaves

1 tsp curry powder

1/4 tsp jinten (cumin)

1/2 tsp salt

1/4 teaspoon pepper

oil

 

preparation:

Cut the meat into pieces, shallots and garlic into thin slices and grate the jahe and kunyit. Deseed the lomboks and cut finely.

Heat in a pan the water and add the meat and cook gently for 1 hour until done and scoop the meat from the pan.

Heat in a pan 3 tbsp oil and fry the chilies, garlic, shallots, jahe and kunyit for 4 minutes. Then add the curry and jinten. Add the meat and fry until brown. Then add jeruk purut, the lemongrass and the kecap and mix well. Then add the salt, pepper and coconut milk and cook slowly for 10 minutes until the sauce thickens.