146 Lamb or mutton with bumbu bali
This is a dish that is great in summertime but is delicious during winter too! This bumbu bali recipe with lamb or mutton is tender, warm and full of flavor. I love the tomatoes in this bumbu bali. It makes the complete dish rich and it looks beautiful too.
This lamb with bumbu bali is enough for 3-4 people and is ready in 40 minutes.
1 kg mutton or lamb
2 large tomatoes
2 tablespoons of oil
2 dl of water (0.8 cups)
3 tablespoons of chopped onions
2 chopped cloves of garlic
2 teaspoons of sambal terasi (Indonesian chili paste with shrimp paste)
1 teaspoon of galangal (laos)
1/2 teaspoon of ground ginger
1 lemongrass stalk
1 salam leaf
Cut the meat into small dices and it fry in the oil until light brown. Rub onions, garlic, sambal, ginger and galangal together into a paste and fry for a few minutes. Cut the tomatoes into pieces and add to the meat and cook until they fall apart. Finish the dish with water, lemongrass and salam and let it simmer until the meat is tender.
Quite some herbs go into this bumbu bali. Sambal terasi is Indonesian chili salsa with shrimp paste. Easy to make yourself. Click here for a recipe for shrimp paste sambal.
I rub like Beb prescribes the onions, garlic, sambal, ginger and galangal together. I use red onions, because I like the sweetness that goes well with the lamb, but you can use regular onions too of course. It’s not so easy to get mutton here, but I can buy lamb everywhere.
I fry the meat briefly in 2 tablespoons of oil. I make sure the lamb pieces color beautifully light brown.
Now I add the bumbu and let this fry together for a minute or 3. Beb doesn’t say how much salt goes in. Because it is a kilo of meat I use 2 teaspoons of salt.
When the meat is well mixed with the bumbu, I add the tomatoes, lemongrass and salam leaves. Salam is Asian bay leave. I also add the 2 dl of water.
I ask my butcher how long his lamb needs in total. He tells me to cook it for 25 minutes and not much longer. We like our meat tender and juicy!
I love this dish. It is healthy, tender and sweet. We eat it with white pandan rice and well… nothing else ;-).