Hi Lovelies!

How have you been? My mother in law is in town (I think I mentioned that a couple of weeks ago, not sure, am forgetful 😁) and she’s been cooking and baking for my boys. So, I gained weight. My face is so round, my tummy is so huge. Yep. I used my boys as the excuse, when am the one who’s been eating her foods 😅😅😅😅

Another side effect of her visiting, is that I haven’t edit any clips I made, nor update you with new goodies. Yep. I am good at blaming others for my benefits 🤣🤣🤣🤣

Like this following dish. One of my favorites ever. I have been wanting to share, but only now I have the chance to 😁

1 kg lamb (because this is Canada style 😜)
2 Indonesian bay leaves (daun salam)
Enough water to cover the lamb

Spice Paste

15 kafir lime leaves
2 lemongrass
4-6 garlic
1 medium size onion
A generous pinch of turmeric powder, about 1/4 tsp
Ground cumin to taste (start with 1/2 heaping tsp, I love stronger taste of cumin for this dish)
2-3 tbsp peanut oil (yep got slipped of the tongue, peanut oil becomes peanut sauce in the vlog 🤣)
2-3 tbsp water

1 can coconut milk
6 green Thai chilies
10 red Thai chilies
1/2-1 cabbage
5 green onion
2 tomatoes
Chicken bouillon powder, to taste
1-2 tbsp sweet soy sauce (kecap manis) – optional

Cook the lamb (or goat – for authentic Indonesian style) in enough water with the bay leaves. Slice into bite-sized.

In a food processor, turn into fine paste, garlic, onion, turmeric, cumin, with peanut oil and water.

Bruise the lemongrass, slice the tomatoes, green onions, and cabbage

Dump paste onto nonstick pan, saute with lemongrass and kafir lime leaves

Stir in cooked lamb

Pour in coconut milk and water, season

Stir in cabbage, chilies, tomatoes and green onion

Cook until cabbage somewhat tender

Serve with rice

Print Recipe

Tongseng Kambing

lamb stir fry

Servings: 0

Ingredients

Cooking Meat

• 1 kg lamb because this is Canada style 😜
• 2 Indonesian bay leaves daun salam
• Enough water to cover the lamb

Spice Paste

• 15 kafir lime leaves
• 2 lemongrass
• 4-6 garlic
• 1 medium size onion
• A generous pinch of turmeric powder about 1/4 tsp
• Ground cumin to taste start with 1/2 heaping tsp, I love stronger taste of cumin for this dish
• 2-3 tbsp peanut oil yep got slipped of the tongue, peanut oil becomes peanut sauce in the vlog 🤣
• 2-3 tbsp water

Stir Fry

• 1 can coconut milk
• 6 green Thai chilies
• 10 red Thai chilies
• 1/2-1 cabbage
• 5 green onion
• 2 tomatoes
• Chicken bouillon powder to taste
• 1-2 tbsp sweet soy sauce kecap manis – optional

Instructions

• Cook the lamb (or goat – for authentic Indonesian style) in enough water with the bay leaves. Slice into bite-sized.
• In a food processor, turn into fine paste, garlic, onion, turmeric, cumin, with peanut oil and water.
• Bruise the lemongrass, slice the tomatoes, green onions, and cabbage
• Dump paste onto nonstick pan, saute with lemongrass and kafir lime leaves
• Stir in cooked lamb
• Pour in coconut milk and water, season
• Stir in cabbage, chilies, tomatoes and green onion
• Cook until cabbage somewhat tender
• Serve with rice

Video