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Lamb Tongseng (Javanese Sweet Soy Sauce Lamb Stew)
Arouse your diners' appetite with this typical Central Java-Yogyakarta lamb stew dish. To give more balancing sweet natural taste, use Kecap Bango that is trusted by 9 out of 10 chefs for Indonesian culinaries.
Ingredients
How to Cook Lamb Tongseng
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Royco Bumbu Kuning Serbaguna 600g 50.0 g
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Lamb Thigh 1.0 kg
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Green chilli, sliced 20.0 g
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Cabbage, sliced 100.0 g
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Tomatoes 100.0 g
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Cumin Powder 1.0 g
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Water 750.0 ml
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Coconut Milk 250.0 ml
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Shallots, sliced 20.0 g
Preparation
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How to Cook Lamb Tongseng
- Smear the lamb with Royco Bumbu Kuning Serbaguna, leave it for a while.
- Saute sliced shallot until the smells rouse, adds the lamb. Sauté them until halfly cooked.
- Pour the water and coconut milk and boil them in medium heat.
- Add green chili, cabbage, tomatoes, and cumin. Mix them well.
- Add Royco Royco Bumbu Pelezat Rasa Ayam and Kecap Bango. Lift and serve.
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