Tongseng Kambing (Lamb with Javanese Style Curry, Tomato and Cabbage)

Description:
The curry recipe is adapted from gule recipe in Kisah & Kumpulan Resep Puteri Jepara by Suryatini Ganie. As usual, I adjusted the ingredients according to the stock in my pantry.



Ingredients:
600 g lamb strap, cut into 3 cm strips

Seasoning paste:
3 Tbsp oil
1 tsp beef style stock powder, Massel
1.5 large red onion, finely cut
3 Tbsp garlic, finely cut
1.5 Tbsp tamarind water from flesh of 2 eyes of tamarid soaked in hot water
1.5 Tbsp coriander powder
1 Tbsp galangal powder
1 Tbsp ginger powder
2 tsp turmeric powder
2 tsp salt
1 tsp white pepper
1 tsp hot chilli powder
0.5 tsp nutmeg powder
1 Tbsp palm sugar
2 candlenuts
1 pack coconute milk powder, Ema

2 Tbsp fine dessicated coconut

3 cloves
1 lemongrass, cut into 3 and bruised
10 lime leaves
3 cm cinnamon

500 mL water

6 Tbsp sweet soy sauce, Bango
2 Tbsp lime juice

250 g cabbage, cut into 2x1 cm strips
1 tomato, cut into big cubes
fried shallot for garnish



Directions:
Blend the ingredients for the spice paste in a food blender.

Pan fry the lamb strips on an oiled frying pan on high heat until the colour turn golden brown.

Dry fry in a medium size pot the dessicated coconut until golden yellow. Add seasoning paste and saute until fragrant. Add water, clove, lemongrass, lime leaves and cinnamon. Bring the broth to boil. Add lamb and the remaining ingredients. Cook for another 5 minutes.