Main Materials :
- 1 kg of Lamb Meat (cuts)
- 5 tablespoons of Vegetable Oil (for
sauteing)
- 4 cloves of Red Onion (thinly sliced)
- 2 cloves of Garlic (thinly sliced)
- 500 gr of Innards Lamb (clean and cuts)
- 2 stalks of Lemongrass (tossed)
- 15 strands of Curry Leaf
- 1 ½ lt of Coconut Milk (from 1 ½
coconut)
Ground spice materials
:
- 15 pieces / 200 gr of Red Chilli Dry or
20 pieces of Fresh Red Chili
- 1 teaspoon of Salt
- 7 cloves of Red Onion
- 3 cloves of Garlic
- ½ tablespoon of Turmeric (chopped)
- ½ tablespoon of Ginger (chopped)
- 2 tablespoons of Coriander (roasted)
- 5 grains of Candlenut (roasted)
- 1 teaspoon of Cumin Seeds (roasted)
- 1 pieces of Star Anise (roasted)
- ½ teaspoon of Fennel (roasted)
- 2 cm of Cinnamon
- ½ tablespoon of Pepper Seeds
- 2 grains of Cardamom (roasted)
- 3 grains of Cloves (roasted)
- 1 tablespoon of White Poppy Seeds (roasted)
How to make :
- Stir-fry and
stir the lamb and ground spice. Let stand for 10 minutes, set aside.
- Saute the red onion
and garlic until fragrant.
- Put the spiced lamb
meat, lamb innards, lemongrass and curry leaf, stir until the seasoning and
whitish-colored meat.
- Pour coconut
milk, cook until tender meat and greasy thick sauce. Lift and serve.
Have a Nice Eat ...❤❤
