Go Back
Print

Masak Banten

Servings 0

Ingredients

Spices

  • 3 salam leaves
  • 3 cloves
  • 3 kaffir lime leaves
  • 2 lemongrass
  • 1 stick cinnamon
  • 2.5 tbsp dark brown sugar
  • 1/2 tsp ground coriander
  • 1/4 tsp each turmeric powder ginger powder, galangal powder
  • 1/8 tsp each kencur powder lesser galangal/lesser ginger and white pepper powder
  • 1/4-1/2 tsp cayenne powder
  • 1 nutmeg grate
  • 1 thumb tamarind

Paste

  • 1 medium red onion
  • 4 garlic
  • 3 green cardamom
  • 1 black cardamom
  • 3 candlenut
  • 2 tbsp water

Flavoring and Main

  • 1 tbsp chicken bouillon powder
  • 1 tsp salt
  • 1 tsp MSG if using
  • 1 kg boneless leg lamb (either already seasoned or not. I grabbed rosemary and garlic seasoned leg lamb), slice into bite size
  • 500 ml water

Instructions

  • In a food processor, turn onion, garlic, candlenut, cardamom, and water, into fine paste
  • Dump paste into a pot, with the rest of the ingredients, pour in water
  • Cook covered on low-medium heat, stirring occasionally, until broth is lessen (30 mins)
  • Uncover, add in another 500 ml water, continue cooking, covered, for another 30 mins
  • Uncover again, pour in another 500 ml, continue cooking until gravy is thickening, lamb is tender

Video