By: Aisah Wolfard
Tongseng Kambing is best enjoyed in the rainy season especially in the evening. Tongseng includes a lot of indonesian herbs and spices, giving this dish a lot of flavor. Kambing is the Indonesian word for goat. Many men in Indonesia believe eating kambing will give them more power and energy (yes, also between the sheets;-).
Regardless of any benefits to masculinity, Tongseng Kambing is a smooth but fiery dish that will appease any rumbling stomach. The coconut milk makes it creamy, while the spice paste adds heat, an irresistible dish altogether. Cooking tongseng kambing is easier than it seems, once you have all the ingredients, so let’s give it a try.
You can replace the goat with mutton or even beef if desired.
Tongseng Kambing Recipe (for 8 people)
1 kg lamb (with bone is ok)
5 tablespoons oil for sautéing.
For the spice paste:
2 tablespoons coriander, toasted
10 shallots (can be replaced by 2 large onions)
6 cloves garlic
1 tsp cumin
½ teaspoon nutmeg
2 beef stock cubes
(Blend these ingredients in the food processor or blender)
6 lime leaves
2 bay leaves
1 lemongrass stalk, crushed
1 ltr ready-made curry sauce (can be replaced by water +1 tsp curry powder + coconut milk).
6 tablespoons soy sauce
5 cabbage leaves, chopped
2 tomatoes, sliced in quarters
How to Make Tongseng Kambing
1. Heat the cooking oil, sauté ground spices until fragrant, add lamb meat and stir spice paste evenly while meat changes color. Add the lime leaves, bay leaves and lemongrass, stir well, continue to boil and cook the meat tender.
2. When the meat is tender, add the cabbage and tomatoes. Cover the pan briefly until cabbage is done.
Now that was easy wasn’t it? Serve the curry with rice and enjoy!