Ingredients
MAIN
- 1kg of lamb leg thigh and rib bones
- 2.5l water
- 3tbsp 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
- 1tbsp coriander powder
- 2cm turmeric
- 2cm galangal
- 2cm ginger
- 1tbsp 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.