Tongseng Solo: ensopado de cordeiro ou cabrito com legumes

Tongseng SoloLamb/goat with vegetables Bahan-bahan:Ingredients:300 gr lamb/goat1 tsp salt1/2 tsp pepper2 tbsp kecap manis2 cloves garlic200 gr cabbage15 green en red rawits2 tomatoes1 tsp palmsugar Bahan-bahan saus:Ingredients sauce:250 gr bones (lamb/goat)2 tbsp oil2 salam leaves1 sereh (lemongrass)650 ml water300 ml santen cail (thin coconut milk) Haluskan:Bumbu:8 shallots4 cloves garlic3 red lomboks4 kemiri (candlenuts)2 tsp curry java powder1 tsp salt Taburan:Garnish:2 tbsp bawang goring (fried shallots) Cara membuat:Preparation/method:Cut the meat into thin slices. Slice the cabbage into thin strips. Slice the rawits and the garlic fine and slice the tomatoes in parts. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a wok the oil and fry the bumbu together with the salam and the sereh for 3 minutes. Add the bones and the water and let it cook slowly until the fluid has reduced to 500 ml. Siff the stock and add the santen. Rub the meat in with the salt, the pepper and the kecap and let it rest for 15 minutes. Heat in a pan the oil and fry the garlic and the meat for 3 minutes. Add the cabbage, the rawits, the tomatoes and the palmsugar and fry it for 2 minutes. Add the stock and let it simmer slowly until cooked. Sprinkle the bawag goring on top and serve.