Easiest Way to Make Ultimate Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, tongseng kambing - javanese sweet soy sauce lamb stew. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook tongseng kambing - javanese sweet soy sauce lamb stew using 21 ingredients and 4 steps. Here is how you can achieve it.

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

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

Instructions 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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