

LAMB ME YOUR RECIPE:
INDONESIAN SPICY CHILLI SMASHED LAMB
Preparation: 10 minutes
Cooking time: 15 minutes
INGREDIENTS
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1 kg of lamb, large dice
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3 kaffir lime leaves
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½ tablespoons sugar
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1 teaspoon salt
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Oil to taste
GROUND SPICES
To blend into a paste
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10 cloves of garlic
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1 teaspoon coriander
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1 segment of ginger
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1 segment of turmeric
SAMBAL INGREDIENTS
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15 birds eye chillies
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3 cloves of garlic
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1 torch ginger (kecombrang), thinly sliced
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½ teaspoon salt
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¼ tsp stock powder
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Oil for sautéing
GARNISH
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1 carrot, boiled
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1 bunch bok choy stalk, boiled
DIRECTIONS
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Boil lamb with spice paste and lime leaves, add sugar, salt, and kecap manis.
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Boil lamb until water is reduced and lamb is done, drain and smash the boiled lamb. Fry the smashed lamb quickly. Set aside.
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Spread the sambal over the fried lamb. Serve with the carrot and bok choy.
Cooking method for Sambal:
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Blend birds eye chilies, torch ginger, salt then heat oil and pour hot oil over the blended chili paste.