085e Javanese Lamb Stew (Tongseng Daging Kambing)



200 grams Rib of lamb

350 grams Lamb meat Cut in to bite size (1 X 1,5 X 2 cm)

500 ml Water

300 ml Coconut milk

1 stalk Lemon Grass crushed

2 pcs Salam leaves

3 cm Galagal crushed

6 pcs White cabbage cut in 1 cm strips

2 pcs Tomatoes Cut the halved in to 2 pieces, then cut in to 2 cm wide

1 tsp. Salt

1/2 tsp. Pepper

2 tbs. Sweet soy sauce

2 cloves Garlic chopped

1 tsp. Sugar


8 pcs Shallot

3 cloves Garlic

2 pcs Red Chilies seeded,chopped

4 pcs Candle nut

2 tsp. Curry Powder

1 tsp. Salt

4 tbs. Vegetable oil


In the pot bring the 500 ml water into boil, add rib of lamb, salam leaves, lemon grass, galangal, garlic. Pour coconut milk, simmer for about 30 minutes. Stir and cook until the meat in the ribs tender. Put stock aside. Mix the lamb meat with sweet soy sauce, pepper and salt. Put a side for about 15 minutes.

Blend all the ingredients until turn into paste. In fry pan placed four-spoon vegetable oil and the paste stir over medium heat until the color turn into golden. Add the lamb meat and sugar. Pour the lamb stock. Simmer until the meat tender. Add tomato and white cabbage before serving. Simmer for about 5 minutes until the white cabbage half cook.