Tongseng Kambing

Hello, Hello, Hello 😊

How’s your Wednesday so far? Morning always feels hectic, no? For school, work, kids, husband, fur babies 😁 I don’t know how other people do it, but sometimes I feel like I’m breathless with everything, not literally, just things can get too intense esp when I feel blah, I just wanna sleep in, but no, I can’t, the wheels must keep turning 😅

Last night, my oldest went to our room at 2.30 AM. He said he heard me yelling out for him, so he came to check on me (but I wasn’t calling for him, it could have been just a dream he had). Well, my sleep has always been lousy, but last night it was as if i didn’t get any sleep at all actually. When he went to my room, I was wide awake reading, my husband woke up for washroom, my oldest went to our bedroom, so it was like the whole house was up and about 🤣🤣🤣🤣

By 6 AM I was finally feeling sleepy, but by 6.45, I was already in the kitchen, preparing breakfast burrito to pack for kids lunch bags. So yeah, morning was hectic, when all I really wanted was sleeping in 🤣🤣🤣🤣 Such is life.

Anyways! Great tasty dish to share today 😍

1.2 kg boneless lamb leg
2 Indonesian bay leaf (daun salam)
Enough water
6 kafir lime leaf
1 tsp cumin powder
1/4 tsp turmeric powder
2 lemongrass
1 medium onion
5 garlic
A little water
2 tbsp peanut oil
1/4 large cabbage
3 large tomatoes
3 green onion
12 red bird eye chilies
1 can coconut milk
Sweet soy sauce (1-2 tbsp)
Chicken bouillon powder to taste
1/4 c water

Place lamb into Instant Pot, fill up enough water to cover it, click soup, cook for 45 mins. Release steam, take out lamb, shred, set aside

While lamb is cooking, slice rinsed tomatoes, green onion, and cabbage, set to side

In a food processor, turn garlic and onion, with a little water, into a fine paste, and pour mixture onto a pan

Saute the fine paste in peanut oil, along with lemongrass, daun salam, turmeric, cumin, and kafir lime leaves, until fragrant

Add in cabbage, cook for a minute or two, add in shredded lamb, followed with coconut milk, cook for another minute or two, then stir in tomatoes, green onion, chilies, cook another minute, pouring in water then season

Serve with warm rice and enjoy 😍

Print Recipe

Tongseng Kambing

Lamb in Coconut Milk

Servings: 0

Ingredients

• 1.2 kg boneless lamb leg
• 2 Indonesian bay leaf daun salam
• Enough water
• 6 kafir lime leaf
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 2 lemongrass
• 1 medium onion
• 5 garlic
• A little water
• 2 tbsp peanut oil
• 1/4 large cabbage
• 3 large tomatoes
• 3 green onion
• 12 red bird eye chilies
• 1 can coconut milk
• Sweet soy sauce 1-2 tbsp
• Chicken bouillon powder to taste
• 1/4 c water

Instructions

• Place lamb into Instant Pot, fill up enough water to cover it, click soup, cook for 45 mins. Release steam, take out lamb, shred, set aside
• While lamb is cooking, slice rinsed tomatoes, green onion, and cabbage, set to side
• In a food processor, turn garlic and onion, with a little water, into a fine paste, and pour mixture onto a pan
• Saute the fine paste in peanut oil, along with lemongrass, daun salam, turmeric, cumin, and kafir lime leaves, until fragrant
• Add in cabbage, cook for a minute or two, add in shredded lamb, followed with coconut milk, cook for another minute or two, then stir in tomatoes, green onion, chilies, cook another minute, pouring in water then season
• Serve with warm rice and enjoy

Video