RECIPES OF INDONESIA

Ingredients

1¼ lb

2 tbsp

1 cup

1 tsp

1 tbsp

12

1 stalk

1½ cup

2 cups

Boneless lamb leg or shoulder, cut in ¾-inch cubes.

Oil

Basic paste

Coriander seeds (crushed)

Distilled white vinegar

Whole cardamom pods (bruised)

Lemongrass (bruised)

Water

Coconut milk

1. Bring 12 cups of water to a boil in a large stockpot
2. Add lamb cubes, cook for 5 minutes, then pour off the water
3. Heat oil, add the spice paste and coriander and fry for 2 minutes over medium heat
4. Add lamb, vinegar, cardamom, lemongrass and 1½ cup water
5. Bring to a boil and simmer until three-quarters cooked
6. Add coconut milk, bring back to a boil and simmer, uncovered, until meat is tender
7. Should the sauce reduce too much, add a little chicken stock
8. The sauce should be creamy in consistency
9. Serve with steamed rice, fried shallots, lemon slices and sliced celery

Note: The lamb can be replaced by either beef or chicken