Masak Kambing (goat or mutton dish)
It so cold outside. We need some warm herbs and spices like cumin and ginger. This Masak Kambing recipe sounds excellent. A full flavored lamb dish. Thanks Beb!
Masak Kambing from Beb Vuyk’s Groot Indonesisch Kookboek, pagina 150.
1/2 kg goat or mutton
2 tablespoons of oil
2 cups of water
Herbs and Spices
5 tablespoons chopped onions
2 chopped cloves of garlic
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon ground ginger
Rub half the onions, all the garlic, coriander, cumin, turmeric and ginger to a paste and fry the mix in the oil. Cut the meat into cubes and mix it with the spices in the pan. After about five minutes add water and let simmer until the meat is tender. Just before serving add the rest of the onions.
All the different spices go super well with lamb or goat meat. You cook the meat in herbal soup. I use hot water when I pour it over the meat. Cold water will not make the meat tender, my mom used to say. Let everything simmer on low heat for about 15 minutes. Let the lamb rest when it its done for about 5 minutes. Stir in the fresh onions at the end – I cut them into small pieces. The onions taste sweet together with the lamb. The lamb is very tender now.
The recipe is like a north African dish, therefore I make a mango salad as well (cut mango into pieces, chop 1 onion, add some vinegar, salt, pepper and soy sauce and / or oyster sauce. Mix it.). A sweet side dish works so well with the lamb. I serve everything with white rice and some pieces of red bell pepper. But that can be chili too of course.