Magadip – Lamb in Christmas Sauce
This recipe definitely breaths Christmas. This is called
This recipe takes 45 minutes to make and is enough for 2-3 people.
Magadip (Madurese dish) # 156 translated from Beb Vuyk’s Groot
Indonesisch Kookboek, page 156.
- 1/2 kg of tender sheep, lamb or goat meat
- 2 dl water
- 1 tablespoon of oil
- 1 tablespoon of butter
- 1 tablespoon of chopped onions
- 2 teaspoons of
- 1 teaspoon of
- 1 teaspoon of ginger powder
- 1 teaspoon of
kunjit(turmeric or curcumin)
- 1/2 teaspoon of
- pinch of nutmeg
- pinch of clove powder
- pinch of cinnamon
- Cut the meat into dices and place in a pan.
- Sprinkle the coriander powder, cumin, black pepper and clove over this.
- Mix this well together, add water and place the pan over the fire.
- Rub the onions, galangal, cinnamon, ginger powder, and turmeric powder with onions into a paste
- Fry this mixture and add it to the simmering meat
- Stew until done
- Mix in the butter before serving
The meat is cooked first and not stir-fried like with regular Indonesian dishes.
I start by cutting the meat and the onions.
It already smells yummy in the kitchen because of all the spices on my counter. I mix the coriander, cumin, black pepper
I pour 2 dl of water on top and place the pan on the fire.
In the meantime, I rub the onions, galangal, cinnamon, ginger powder and turmeric with salt into my mortar (
I rub just as long until everything is turned into a smooth paste. This is called a
I fry the bumbu with a tablespoon of oil.
The fried bumbu can now be added to the meat. I bring it to the boil and let my meat simmer on average heat (the largest part without the lid) until the meat is cooked (about 25-30 minutes).
After about half an hour, the sauce is slightly thickened and the lamb is perfectly cooked. Now the tablespoon of butter can be added. The butter really makes the sauce of this
We eat our
Want to try more Indonesian lamb dishes? Check out this link.