Lamb Tongseng
Tongseng is braised lamb cooked in coconut milk with sweet soy sauce. This comforting dish is originally from Central Java, Indonesia. It tastes sweet-savoury with spicy coconut milk that will spoil your tastebud.
Servings: 2
Equipment
- Pestle and mortar
- Food processor
- Cooking pan with lid, or
- Wok. with lid.
Ingredients
- 21 ounces lamb cubed.
- 2 salam leaves.
- 1 inch ginger root.
- 4 cups water.
- 2 lemongrass cut in 1-inch lengths.
- ½ inch galangal.
- 2-3 red bird's eye chillies optional.
- 2 spring onions sliced.
- 2 medium tomatoes cut in chunks.
- 2 tablespoons cooking oil.
- 16.91 fluid ounces coconut milk
- 1.76 ounces cabbage.
- 1 ½ tablespoon sweet soy sauce.
Spices to pound:
- 4 cloves garlic.
- 1 red onion.
- 3 Candlenuts Kemiri.
- ½ teaspoon turmeric powder.
- ½ inch ginger.
- 1 teaspoon ground coriander.
- 1 ½ teaspoons salt.
- ½ teaspoon black pepper.
- ½ teaspoon sugar.
Optional:
- Fried onions.
- Crackers.
Instructions
- Using a pestle and mortar, or a food processor, grind the spices to pound into a paste. Set aside.
- Rub the meat with ½ teaspoon of salt and black pepper. Set aside.
- Bring 3 cups of water to boil then put the meat in the boiling water along with ½ inch of ginger, 1 lemongrass and 1 salam leaf. Cook until the meat is tender. Then drain and discard the water. Set aside.
- In a wok or a cooking pan, heat 2 tablespoons of oil and fry the pounded spice paste, lemongrass, salam leaf, galangal, ginger until it releases aroma.
- Then add in the meat pieces, sweet soy sauce and 1 cup of water. Give it a stir and let it cook at medium heat.
- Once the gravy comes to a boil, let it simmer for a minute or two. Then put the cabbage, tomato, spring onion and chillies in. Cook further for another 2-3 minutes.
- Add the coconut milk in, stir your Tongseng and leave it to cook and simmer at low heat for a few minutes before you turn the heat off.
Notes
- Some meat can be tough and take time to cook. So you can use a pressure cooker to shortcut the time if you wish.
- You can skip the bird’s eye chillies if you don’t have any.
- If you like your Tongseng to be spicy, you can put a teaspoon of chilli powder.
- You can also sprinkle lime juice over your Tongseng to give extra tangy flavour just like what you may get from the real Tongseng sellers in Indonesia.
Nutrition
Serving: 1g | Calories: 3503kcal | Carbohydrates: 72g | Protein: 80g | Fat: 343g | Saturated Fat: 262g | Polyunsaturated Fat: 60g | Cholesterol: 192mg | Sodium: 1868mg | Fiber: 6g | Sugar: 12g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.