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LAMB ME YOUR RECIPE: 
LAMB TENGKLENG

Preparation: 10 minutes

Cooking time: 25 minutes

INGREDIENTS

  • 1 kg of lamb leg thigh and rib bones

  • 2.5 litres water

  • 3 tablespoons coconut milk (or can change into milk for healthier choice)

  • 2 stalks lemongrass

  • 2 bay leaves

  • 2 kaffir lime leaves

  • 15 birds eye chilies 

  • 2 tomatoes

  • 1 tablespoon brown sugar

  • 1 teaspoon salt

  • ½ teaspoon sugar

  • ½ teaspoon of stock powder

  • 2 tablespoons tamarind water

  • Kecap manis (sweet soy sauce), to taste

GROUND SPICES

To ground into a paste:​

  • 8 spring onions

  • 8 cloves of garlic

  • 2 candlenuts

  • 1 tablespoon coriander powder

  • 2 cm turmeric

  • 2 cm galangal

  • 2 cm ginger

  • 1 tablespoon cumin powder

  • 1 tablespoon pepper

DIRECTIONS

  1. Bring lamb and bones to a boil then cook for 5 minutes. Drain and discard water. Set aside. 
     

  2. Sauté spice paste until golden, add other spices and stir until fragrant. 
     

  3. Add lamb, stir well. Add boiling water, reduce the heat and cook until lamb is done. 
     

  4. Once the lamb is done and fragrant, add coconut milk and stir well to avoid the coconut milk splitting. Add salt, sugar, kecap manis and tamarind water. Cook until slightly reduced. 

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