Tongseng Kambing (Indonesian Mutton Curry)

I made this tongseng to accompany the sate kambing that I made yesterday. I never made it before and my mother never made it as well. So it was up to Mr. Google to find me an easy recipe.

Tongseng Kambing
For 5-6 persons

– 500gr mutton
– Some oil for frying
– 400gr (1 can) coconut milk
– 250gr cabbage shredded
– 1 tomato sliced
– 10 bird’s eye chili
– 2 tbs kecap manis (Indonesian sweet soy sauce)
– 2 salam leaves
– 2 lemongrass bruised
– 1 tbs tamarind water
– 1 tsp salt

Spice Mix (grind them with pestle and mortar or food processor)
– 8 shallots
– 3 garlic
– 5 red chili
– 5 candlenuts
– 1 tsp pepper
– 1 cm turmeric
– 1 tsp coriander
– 1 cm ginger
– 1 cm young galangal

– Heat up oil in a pan, add spice mix, fry spice mix until fragrant.
– Add salam leaves, lemongrass, coconut milk.
– Cook until meat is done and coconut milk has thicken.
– Add cabbage, tomato, salt, kecap manis, tamarind water, continue cooking until all ingredients is cooked through.

Source: Adapted from Tabloid Nova

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