Easiest Way to Make Speedy Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew
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As for the number of servings that can be served to make Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can have Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew using 21 ingredients and 4 steps. Here is how you cook it.
Tongseng is a type of Javanese stew made with aromatic spices, herbs and meat like goat, mutton, lamb, beef or even chicken (for those who do not like the aroma of mutton or goat or lamb meat).
#indonesianfood #indonesianstew
Ingredients and spices that need to be Make ready to make Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew:
- 250 gr lamb for stew, cut into chunks of bite - I use lamb neck fillet
- 2 Tbsp cooking oil
- 500 ml water
- 150 ml coconut cream
- 50 gr cabbage leaves, shredded
- 2 large tomatoes, cut into quarters
- 1 stalk lemongrass, bruised
- 1 bay leaves
- 1 kaffir lime leaves, tear of leaves to release the flavor
- 5 Tbsp sweet soy sauce or more as desires
- 2 tsp salt or more
- 1 tsp sugar
- Spice Paste :
- 4 shallots
- 4 cloves garlic
- 1 thumb size ginger
- 1/2 thumb size galangal
- 1/2 thumb size turmeric or 2tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp curry powder
- 1/2 tsp ground white pepper
Steps to make Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew
- Grind all the Spice Paste ingredients using a food processor. Pu a bit of oil to loosen the texture. Put a side.
- 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.
- 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.
- Garnish the tongseng with crispy fried shallots and chopped spring onions. Serve with a bowl of rice.
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