How to Prepare Speedy Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, tongseng kambing - javanese sweet soy sauce lamb stew. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have tongseng kambing - javanese sweet soy sauce lamb stew using 21 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew:

1. Prepare lamb for stew, cut into chunks of bite - I use lamb neck fillet
2. Prepare cooking oil
3. Prepare water
4. Make ready coconut cream
5. Prepare cabbage leaves, shredded
6. Prepare large tomatoes, cut into quarters
7. Make ready lemongrass, bruised
8. Take bay leaves
9. Take kaffir lime leaves, tear of leaves to release the flavor
10. Take sweet soy sauce or more as desires
11. Make ready salt or more
12. Get sugar
13. Get Spice Paste :
14. Get shallots
15. Get garlic
16. Take thumb size ginger
17. Get thumb size galangal
18. Take thumb size turmeric or 2tsp turmeric powder
19. Make ready coriander powder
20. Get curry powder
21. Get ground white pepper

Steps to make Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew:

1. Grind all the Spice Paste ingredients using a food processor. Pu a bit of oil to loosen the texture. Put a side.
2. Preheat oil in a pot. When it’s hot, add the spice paste mixture and sauté for about 3 minutes or until fragrant. Add lemongrass, bay leaves and kaffir lime leaves for another 3 minutes. Add the lamb followed by sweet soy sauce, salt, sugar and water. Bring to a boil and then lower the heat to let it simmer until the lamb is tender.
3. When the lamb is tender, add tomato pieces and shredded cabbage. Stir in coconut cream. Make sure the heat is on low. Cook until tomato and cabbage are soften but not mushy. Have a taste and add more sweet soy sauce and/or salt as needed. The stew is more at the sweet side.
4. Garnish the tongseng with crispy fried shallots and chopped spring onions. Serve with a bowl of rice.

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