INGREDIENT
500 grams of mixed mutton (rib meat)
1500 ml of water
4 pieces of kaffir lime leaves
2 bay leaves
5 cm cinnamon
6 cloves
3 tablespoons of oil for frying
3 lemongrass stalks, bruised
1 onion, thinly sliced
SOFTENED SEASONING
7 red onions
4 cloves garlic
4 red chilies
1 teaspoon pepper grains
1.5 teaspoons of roasted coriander
1/2 Teaspoon cumin
1/2 teaspoon fenugreek
4 Cardamom
3 cm galangal
2 cm turmeric
1/4 - 1/2 Nutmeg
Salt to taste
250 ml thick coconut milk
Fried Shallots for sprinkling
1 stalk of onion. finely sliced
Complementary: Pickled onions and cucumber
HOW TO MAKE
Cut the beef and lamb ribs, set aside. Bring water to a boil along with lime leaves, bay leaves, cinnamon, and cloves. Add goat meat mix well. Cook until half cooked. Lift.
Heat oil, saute lemongrass until fragrant. Add the onions, continue to saute until wilted. Add the ground spices, stir until the spices are fragrant and cooked. Remove, put the stir-fry into the meat boiling pot.
Cook until it boils again. Add thick coconut milk, continue to cook, stirring occasionally until the meat is tender and the gravy is thick and oily. Add the onions, stir briefly. Remove and sprinkle with fried shallots.