RECIPES OF INDONESIA

Ingredients

1 3/4 lb

2

3

3/4" knob

1/2" knob

1

2 cloves

8

2

1/3 cup

1/2 tsp

1/2 tsp

1/2 tsp

1/2 tsp

1

4 whole

4 cup

Lamb, fresh

Onions

Thai chile

Fresh Ginger
Lemon grass root
Lemon grass stem
Garlic
Macadamia nut
Ripe Tomato
Oil
Cardamom (grounded)
Cumin powder
Turmeric
Fennel powder

Cinnamon stick (2 inches)
Cloves

Coconut milk
Salt (adjust to taste)
Black pepper (adjust to taste)

1. Cut the lamb into bite-size chunks
2. Chop the onions, chiles, ginger, lemon root and lemon grass
3. Crush the garlic and grind the macadamia nuts
4. Skin the tomatoes and cut the flesh into small dice
5. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent
6. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently
7. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper
8. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer for approximately 45 minutes until the meat is very tender

Serve immediately with steamed riceat