Tongseng Lamb

Ingredients

• 500g lamb or goat meat, cut into bite-sized pieces
• 1/4 head cabbage, shredded
• 1 large tomato, diced
• 2 stalks green onions, sliced
• 3 tablespoons sweet soy sauce (Kecap Manis)
• 100ml thin coconut milk
• 2 lime leaves
• 1 stalk lemongrass, bruised
• 2cm galangal, bruised
• 2 bay leaves
• 2 tablespoons cooking oil
• Water as needed

Ground Spices:

• 6 shallots
• 4 cloves garlic
• 3 roasted candlenuts
• 2cm ginger
• 1cm turmeric
• 1 teaspoon coriander powder
• 1/2 teaspoon white pepper powder
• 3-5 red chilies (or to taste)

Instructions

1. If using lamb/goat meat with strong odor, you can parboil it briefly for 5-10 minutes, then discard the water and rinse the meat. Cut into bite-sized pieces.
2. Grind all ground spice ingredients into a fine paste.
3. Heat cooking oil in a large wok or pot over medium heat. Sauté the ground spices, lime leaves, lemongrass, galangal, and bay leaves until fragrant.
4. Add the meat to the wok and stir-fry until the color changes and it's well coated with the spices.
5. Pour in the thin coconut milk and a splash of water (enough to just cover the meat if needed). Add sweet soy sauce. Bring to a boil, then reduce heat and simmer until the meat is tender, stirring occasionally (approx. 20-30 minutes, or longer for tougher cuts).
6. Once the meat is tender, add the shredded cabbage, diced tomato, and sliced green onions. Cook for another 3-5 minutes, or until the vegetables are just tender-crisp.
7. Taste and adjust seasoning if necessary. Add more sweet soy sauce or a pinch of salt if desired.
8. Serve hot with steamed rice.