RECIPES OF INDONESIA

Ingredients

1 1/4 lb

2 tbsp

1 cup

1 tsp

1 tbsp

12

1 stalk

1 1/2 cup

2 cups

Boneless lamb leg or shoulder (cut in ¾ inch cubes)

Basic spice paste

Coriander seeds (crushed)

Distilled white vinegar

Whole cardamom pods (bruised)

Coconut milk

25

12 cloves

5 cm

5 cm

10 cm

1 tbsp

6 large

2 tsp

4 tbsp

3

6

Pinch

Shallots (peeled and chopped)

Garlic (peeled and chopped)

Laos (peeled and thinly sliced)

Kencur root (peeled and chopped)

Fresh turmeric (peeled and sliced)

Coriander seeds

Red chilies (seeded and chopped)

Dried shrimp paste

Oil

Cloves

Candlenuts

Freshly grated nutmeg

1. To prepare basic spice paste, pound all ingredients, except oil until coarsely ground

2. Heat oils in heavy pan or wok, add all ingredients and cook over high heat, stirring frequently, until marinade turns golden and cool basic spice paste before using

3. Bring 12 cups of water to a boil in a large stockpot

4. Add lamb cubes, cook for 5 minutes, then pour off the water

5. Heat oil, add the basic spice paste and coriander and fry for 2 minutes over medium heat

6. Add lamb, vinegar, cardamom, lemongrass and 1 1/2 cups water

7. Bring to a boil and simmer until three-quarters cooked

8. Add coconut milk, bring back to a boil and simmer, uncovered, until meat is tender

9. Should the sauce reduce to much, add a little chicken stock (The sauce should be creamy in consistency)

10. Serve with steamed rice, fried shallots, lemon slices and sliced celery

 over The lamb can be replaced by either beef or chicken heat