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    KAMBING MEKUAH


    Source of Recipe


    Bali Guide

    Recipe Introduction


    Balinese Lamb Stew

    List of Ingredients




    600 gr boneless lamb leg or shoulder cut in
    2cm(3/4 in) cubes
    2 tbsp oil
    1 cup basic spice paste
    1 tbsp coriander seeds, crushed
    1 tbsp white vinegar
    12 whole cardamom pods (kapulaga), braised and ground
    1 stalk lemon grass, bruised
    1½ cups chicken stock
    2 cups coconut milk, light

    Recipe



    1. Heat oil in heavy saucepan, add spice paste and coriander seeds and sauté for 2 minutes over medium heat. Add lamb, cardamom (kapulaga), lemon grass, 1½ cups chicken stocks and vinegar, bring to boil and simmer until ¾ cooked.
    2. Add coconut milk, bring to boil and simmer until meat is tender. Should the sauce reduce too much, add a little chicken stock. The sauce should be creamy in consistency.
    3. Serve with steamed rice of compressed rice cakes, fried shallots, lemon sliced and sliced celery.

 

 

 


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