Nasi Goreng Kambing (Indonesian Lamb Fried Rice)

Ingredients

• 500g cooked rice (preferably day-old, chilled)
• 250g boneless lamb, diced into small pieces
• 3 tbsp cooking oil
• 2 eggs (for sunny-side up, optional)
• 100g cabbage, thinly sliced (optional)
• 2 spring onions, chopped
• Fried shallots for garnish
• Cucumber and tomato slices for garnish

For the Spice Paste (Bumbu Halus):

• 8 shallots
• 4 cloves garlic
• 3-5 red chilies (adjust to desired spiciness)
• 2 candlenuts (or substitute with 4 cashews)
• 1/2 tsp belacan (shrimp paste), toasted (optional)

For Seasoning:

• 3-4 tbsp sweet soy sauce (kecap manis)
• 1 tbsp regular soy sauce
• 1/2 tsp white pepper
• 1/2 tsp salt (or to taste)

Instructions

1. Prepare the Spice Paste: Blend all ingredients for the spice paste (shallots, garlic, red chilies, candlenuts, belacan if using) in a food processor or mortar and pestle until a smooth paste is formed. Add a tiny bit of oil or water if needed to help blend.
2. Cook the Lamb: Heat 2 tablespoons of cooking oil in a large wok or frying pan over medium-high heat. Add the diced lamb and stir-fry until browned and cooked through. Remove the lamb from the pan and set aside.
3. Sauté the Spice Paste: Add another 1 tablespoon of cooking oil to the same wok if needed. Add the prepared spice paste and stir-fry until fragrant and the oil separates, about 3-5 minutes.
4. Combine with Rice: Add the cooked rice to the wok. Break up any clumps with your spatula. Stir-fry vigorously, mixing the rice thoroughly with the spice paste.
5. Add Lamb and Seasoning: Return the cooked lamb to the wok. Pour in the sweet soy sauce, regular soy sauce, white pepper, and salt. Continue stir-frying for another 3-5 minutes, ensuring all ingredients are well combined and the rice is evenly coated and heated through.
6. Add Vegetables (Optional): If using, add the sliced cabbage and stir-fry for 1-2 minutes until slightly wilted but still crisp. Stir in the chopped spring onions just before serving.
7. Serve: Transfer the Nasi Goreng Kambing to serving plates. If desired, fry eggs sunny-side up in a separate pan and place one on top of each serving. Garnish with fried shallots, cucumber slices, and tomato wedges. Serve immediately.