Tengkleng Kambing - braised spicy lamb

Ingredients

• 600 glamb
• 2lemongrass stalks, white parts
• 2Indonesian bay leaves (daun salam)
• 6kaffir lime leaves
• 3 tsppalm sugar
• 1,500 mlwater
• 4 tbspoil
• 7shallots
• 4 clovesgarlic
• 7red chillies
• 2 cmfresh turmeric
• 4roasted candlenuts
• 1 tspsalt
• 1 tspblack pepper
• 2 tbspfried shallots

Instructions

1. 1

   Cut the lamb

   Cut the lamb into pieces about 4 cm across.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, red chillies, turmeric, roasted candlenuts, salt and pepper into a paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the spice paste, lemongrass, Indonesian bay leaves and kaffir lime leaves, and fry for 5 minutes. Stir in the palm sugar.

4. 4

   Brown the lamb

   Add the lamb and fry until browned.

5. 5

   Add the water

   Pour in the water and bring the mixture to a boil.

6. 6

   Simmer until tender

   Cover the pan, reduce the heat to low and cook until the lamb is done and the oil or fat has released. Scatter the fried shallots over the top and serve.

What is tengkleng kambing?

Tengkleng kambing is an Indonesian braised lamb dish, commonly associated with Surakarta, also known as Solo, in Central Java. Its flavour comes from a spice paste cooked with lemongrass and aromatic leaves.

This version browns the lamb before simmering it in water, building flavour in the pan and giving the meat time to soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The lamb provides most of the protein and contributes fat, while the palm sugar supplies a small amount of carbohydrate. Oil and the lamb’s released fat add further fat; serve the braise with rice and vegetables to make a more balanced plate.

Building the spice base

Spice paste: pound or grind the shallots, garlic, chillies, turmeric and roasted candlenuts until evenly combined. A fine paste cooks more consistently than large, uneven pieces.

Aromatics: fry the paste with the lemongrass, Indonesian bay leaves and kaffir lime leaves for the full 5 minutes. Stir so the mixture cooks evenly without catching.

Choosing the lamb

Cut size: pieces about 4 cm across are large enough to hold their shape through the braise. Keep them roughly similar in size so they cook at a similar pace.

Browning: let the lamb colour in the spiced oil before adding water. Work in batches if the pan is crowded, so the meat can brown rather than steam.

The slow simmer

Heat: once the water boils, lower the heat and cover the pan. A gentle simmer helps cook the lamb without rapidly reducing the liquid.

Doneness: check that the meat is tender before serving; the recipe gives no fixed simmering time. The released oil or fat is another cue that the braise has cooked through.

Balancing the flavour

Palm sugar: stir it into the fried spice mixture before adding the lamb. It lends a touch of sweetness alongside the savoury aromatics and chilli.

Finish: fried shallots go on just before serving, so their crisp texture contrasts with the soft lamb. Add them after cooking rather than simmering them in the sauce.

What to serve with it

Rice: serve the lamb and its cooking liquid with steamed rice, which soaks up the aromatic broth. Plain rice also keeps the meal’s seasoning in focus.

Fresh sides: a simple serving of fresh vegetables can add crunch and balance the richness of the braise. Keep any accompaniments separate so each person can portion them to taste.

Recipe notes & tips

• Use a sturdy pan with a lid so the lamb can simmer gently.
• Grind the paste evenly to avoid large raw-tasting pieces of spice.
• Stir the aromatics frequently as they fry to prevent them catching.
• Brown the lamb in batches if needed to leave space between the pieces.
• Keep the simmer low after the water boils and check the lamb for tenderness.
• Add the fried shallots just before serving to preserve their texture.

Variations

• Adjust the chilli: use fewer red chillies for a milder braise.
• Serve with rice: spoon the lamb and cooking liquid over steamed rice.
• Add vegetables: serve with fresh vegetables on the side for crunch.
• Use lamb shoulder: cut it into similar 4 cm pieces for braising.
• Finish with lime: offer lime wedges at the table for a sharper note.

Common mistakes to avoid

• Uneven pieces: cut the lamb to roughly 4 cm so it cooks at a similar rate.
• Rushing the paste: fry it with the aromatics for the full 5 minutes.
• Crowding the pan: brown the lamb in batches so it colours instead of steaming.
• Boiling hard: lower the heat and cover the pan after bringing the water to a boil.
• Serving too soon: check that the lamb is tender before taking the pan off the heat.
• Adding the garnish early: scatter fried shallots over the dish just before serving.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot, adding a little water if the sauce has thickened.

Frequently asked questions