Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 2 cups water
- 1 cup coconut milk
- 2 tbsp vegetable oil
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 3 bay leaves
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 5 shallots, sliced
- 5 garlic cloves, minced
- 5 red chilies, sliced
- 1 tomato, diced
- 1 cup cabbage, sliced
- 1 cup green beans, cut into 2-inch pieces
- 1 cup carrot, sliced
- 1 cup potato, diced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. Add sliced shallots, minced garlic, and sliced red chilies. Stir-fry until fragrant.
3. Add the lamb pieces and stir-fry until browned on all sides.
4. Add water, coconut milk, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, tamarind paste, ground coriander, ground cumin, and ground turmeric. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
6. Add diced tomato, sliced cabbage, green beans, sliced carrot, and diced potato. Stir to combine.
7. Simmer for another 20 minutes or until the vegetables are tender.
8. Remove lemongrass, kaffir lime leaves, and bay leaves before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Medium heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 430
- Fat: 28g
- Carbohydrates: 25g
- Protein: 22g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add more vegetables such as broccoli, cauliflower, or snow peas.
- Use different types of chilies for varying levels of spiciness.
Tips and tricks:
- Use a sharp knife to cut the lamb into bite-sized pieces.
- Bruise the lemongrass with the back of a knife to release its flavor.
- Adjust the amount of chilies to your desired level of spiciness.
Storage instructions:
- Store leftover lamb tongseng in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat lamb tongseng in a pot over low heat until heated through.
Presentation ideas:
- Serve lamb tongseng in a bowl with steamed rice.
Garnishes:
- Garnish with sliced red chilies and chopped cilantro.
Pairings:
- Serve with a side of pickled vegetables.
Suggested side dishes:
- Steamed rice
- Fried rice
- Noodles
Troubleshooting advice:
- If the lamb is tough, simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Tongseng is a traditional Indonesian dish that originated in Central Java.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and pickled vegetables.
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Region: Indonesian