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

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, tongseng kambing - javanese sweet soy sauce lamb stew. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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

The ingredients needed to make Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew:
  1. Take 250 gr lamb for stew, cut into chunks of bite - I use lamb neck fillet
  2. Get 2 Tbsp cooking oil
  3. Get 500 ml water
  4. Take 150 ml coconut cream
  5. Take 50 gr cabbage leaves, shredded
  6. Get 2 large tomatoes, cut into quarters
  7. Make ready 1 stalk lemongrass, bruised
  8. Take 1 bay leaves
  9. Get 1 kaffir lime leaves, tear of leaves to release the flavor
  10. Prepare 5 Tbsp sweet soy sauce or more as desires
  11. Prepare 2 tsp salt or more
  12. Prepare 1 tsp sugar
  13. Prepare Spice Paste :
  14. Make ready 4 shallots
  15. Prepare 4 cloves garlic
  16. Prepare 1 thumb size ginger
  17. Take 1/2 thumb size galangal
  18. Prepare 1/2 thumb size turmeric or 2tsp turmeric powder
  19. Prepare 1 tsp coriander powder
  20. Prepare 1 tsp curry powder
  21. Make ready 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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