Tongseng d’agneau de Yogyakarta

Tongseng Kambing Yogyakartaspicy stewed lambBahan-bahan:ingredients:500 gr lamb or goat 4 salam leaf2 cm jahe, grated1000 ml of water1500 ml coconut milk (from 1 1/2 coconut)2 cm lengkuas / galangal / laos1 serai / sereh / lemongrass100 g cabbage1 tomato5 red rawits3 tbsp kecap manis3 shallots3 tsp salt1/2 tsp pepper2 spring onion2 tbsp oilHaluskan:bumbu:7 shallots5 cloves of garlic4 kemiri/candlenuts, roasted2 cm jahe1 tsp ketumbarCara membuat:preparation:Heat in a pan the water together with 2 salam leaves and the jahe and cook the meat until half cooked. Then cut the meat into pieces.Cut the cabbage into 2 cm pieces. Cut the shallots into thin slices and the tomato into cubes. Cut the spring onion into 1 cm pieces. Pound or grind the ingredients for the bumbu into a paste.Heat the oil in a pan and fry the bumbu together with the shallots, salam, laos, serai and rawits for 6 minutes.Then add the meat and the kecap and mix well. Then add the coconut milk and bring to the boil while stirring. Add the salt, pepper, cabbage, spring onion and tomato and cook until done.