Tongseng Kambing

Ingredients

• 600g goat or lamb meat, cut into chunks
• 3 tbsp vegetable oil
• 4 shallots, sliced
• 4 cloves garlic, sliced
• 3 red chilies, sliced
• 1-inch piece galangal, bruised
• 1 stalk lemongrass, bruised
• 2 bay leaves
• 2 tbsp kecap manis (sweet soy sauce)
• 1 tsp white pepper
• 1 tsp palm sugar
• 1 cup coconut milk
• 2 cups water
• 1/4 head cabbage, roughly chopped
• 1 tomato, cut into wedges
• 2 bird's eye chilies, sliced
• Juice of 1 lime
• Salt

Before you cook

• Cut the goat meat into even bite-sized chunks.
• Bruise the galangal and lemongrass with the flat of a knife.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the shallots, garlic, and sliced red chilies and cook for 4 minutes, until fragrant.
3. Add the galangal, lemongrass, and bay leaves.
4. Add the goat meat to the pot and sear it on all sides for 5 minutes.
5. Stir in the kecap manis, white pepper, and palm sugar.
6. Pour in the water.
7. Bring the pot to a boil, then lower the heat and cover.
8. Simmer the meat for 40 minutes, until tender.
9. Pour in the coconut milk.
10. Add the chopped cabbage and tomato wedges.
11. Simmer for 10 more minutes, until the cabbage is tender and the sauce has thickened slightly.
12. Stir in the sliced bird's eye chilies.
13. Season with salt and a squeeze of lime juice.
14. Serve hot over steamed rice.