RECIPES OF INDONESIA

Ingredients

1 cup

1 tsp

2 tsp

3 cloves

1/4 cup

2 tbsp

3 lb

2

5 pieces

5 cups

4 cups

1 cup

Water

Sugar

Salt

1. In a blender, make a paste of the water, sugar, salt, garlic, onion and curry powder

2. Put the lamb in a large saucepan, and pour this paste over it

3. Cook for ten minutes over medium heat, then add the salam, jeruk purut and 2 cups of the coconut milk

4. Cook for about one hour or more, or until the lamb is soft

5. There should be about 1 cup of sauce remaining in the pan, reserve it

6. In a large saucepan, combine the rice with the reserved lamb sauce and the remaining 3 cups coconut milk

7. Bring to a boil, and stir several times

8. Turn off the heat, cover the pan and allow the rice to absorb the liquids for fifteen minutes

9. Place the rice on a square of aluminum foil in a Chinese-style steamer, and steam for twenty minutes to complete the cooking

10. To serve, put the lamb in the center of a large serving platter and cover it completely with a mound of the steamed rice