Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew
Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, tongseng kambing - javanese sweet soy sauce lamb stew. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few components. You can have tongseng kambing - javanese sweet soy sauce lamb stew using 21 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew:
  1. Get 250 gr lamb for stew, cut into chunks of bite - I use lamb neck fillet
  2. Make ready 2 Tbsp cooking oil
  3. Make ready 500 ml water
  4. Prepare 150 ml coconut cream
  5. Take 50 gr cabbage leaves, shredded
  6. Prepare 2 large tomatoes, cut into quarters
  7. Take 1 stalk lemongrass, bruised
  8. Make ready 1 bay leaves
  9. Get 1 kaffir lime leaves, tear of leaves to release the flavor
  10. Take 5 Tbsp sweet soy sauce or more as desires
  11. Get 2 tsp salt or more
  12. Take 1 tsp sugar
  13. Get Spice Paste :
  14. Take 4 shallots
  15. Get 4 cloves garlic
  16. Make ready 1 thumb size ginger
  17. Make ready 1/2 thumb size galangal
  18. Prepare 1/2 thumb size turmeric or 2tsp turmeric powder
  19. Make ready 1 tsp coriander powder
  20. Get 1 tsp curry powder
  21. Get 1/2 tsp ground white pepper
Steps to make Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew:
  1. Grind all the Spice Paste ingredients using a food processor. Pu a bit of oil to loosen the texture. Put a side.
  2. Preheat oil in a pot. When it’s hot, add the spice paste mixture and sauté for about 3 minutes or until fragrant. Add lemongrass, bay leaves and kaffir lime leaves for another 3 minutes. Add the lamb followed by sweet soy sauce, salt, sugar and water. Bring to a boil and then lower the heat to let it simmer until the lamb is tender.
  3. When the lamb is tender, add tomato pieces and shredded cabbage. Stir in coconut cream. Make sure the heat is on low. Cook until tomato and cabbage are soften but not mushy. Have a taste and add more sweet soy sauce and/or salt as needed. The stew is more at the sweet side.
  4. Garnish the tongseng with crispy fried shallots and chopped spring onions. Serve with a bowl of rice.

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