Ingredients
Main
- 1kg of lamb, large dice
- 3 kaffir lime leaves
- ½ tablespoons sugar
- 1tsp salt
- Oil to taste
GROUND SPICES (TO BLEND INTO A PASTE)
- 10 cloves of garlic
- 1tsp coriander
- 1 segment of ginger
- 1 segment of turmeric
SAMBAL INGREDIENTS
- 15 birds eye chillies
- 3 cloves of garlic
- 1 torch ginger (kecombrang), thinly sliced
- ½ teaspoon salt
- ¼ tsp stock powder
- Oil for sautéing
GARNISH
- 1 carrot, boiled
- 1 bunch bok choy stalk, boiled
Directions
-
1
Boil lamb with spice paste and lime leaves, add sugar, salt, and kecap manis.
-
2
Boil lamb until water is reduced and lamb is done, drain and smash the boiled lamb. Fry the smashed lamb quickly. Set aside.
-
3
Spread the sambal over the fried lamb. Serve with the carrot and bok choy.
Sambal
-
1
Blend birds eye chilies, torch ginger, salt then heat oil and pour hot oil over the blended chili paste.
