Tongseng Solo - Lamb/goat with vegetables

Ingredients

• 300 glamb or goat
• 1 tspsalt
• ½ tsppepper
• 2 tbspsweet soy sauce (kecap manis)
• 2 clovesgarlic
• 200 gcabbage
• 15green and red bird’s-eye chillies
• 2tomatoes
• 1 tsppalm sugar
• 250 glamb or goat bones
• 2 tbspoil
• 2Indonesian bay leaves (daun salam)
• 1lemongrass stalk
• 650 mlwater
• 300 mlthin coconut milk
• 8shallots
• 4 clovesgarlic
• 3red chillies
• 4candlenuts
• 2 tspJavanese curry powder
• 1 tspsalt
• 2 tbspfried shallots

Instructions

1. 1

   Prepare ingredients

   Cut the meat into thin slices and the cabbage into thin strips. Finely slice the chillies and the two garlic cloves, and cut the tomatoes into pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, red chillies, candlenuts, curry powder and 1 tsp salt into a fine paste.

3. 3

   Fry the paste

   Heat the oil in a wok. Fry the paste with the Indonesian bay leaves and lemongrass for 3 minutes.

4. 4

   Cook the stock

   Add the bones and 650 ml water, then simmer gently until the liquid has reduced to 500 ml.

5. 5

   Strain the stock

   Strain the stock and stir in the thin coconut milk.

6. 6

   Marinate the meat

   Rub the meat with 1 tsp salt, ½ tsp pepper and 2 tbsp sweet soy sauce. Leave it to rest for 15 minutes.

7. 7

   Fry the meat

   Heat oil in a pan and fry the sliced garlic with the meat for 3 minutes.

8. 8

   Add vegetables

   Add the cabbage, sliced chillies, tomatoes and palm sugar. Fry for 2 minutes.

9. 9

   Simmer the stew

   Add the stock and simmer gently until the meat is cooked.

10. 10

    Finish and serve

    Sprinkle the fried shallots over the top and serve.

What is Tongseng Solo?

Tongseng is an Indonesian stew associated with Central Java, especially the city of Solo. It commonly combines meat, cabbage and a sweet-savoury, spiced broth.

This version uses lamb or goat and makes its broth from bones, aromatics and thin coconut milk. The cabbage and tomatoes add freshness and texture to the rich, warmly spiced liquid.

Nutrition and macros by portion

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

The meat and coconut milk contribute most of the protein and fat, while the sweet soy sauce, palm sugar and vegetables contribute carbohydrates. Serve with a generous portion of cabbage and a measured serving of rice to balance the plate.

Build flavour with the spice paste

The paste: pounding or grinding the shallots, garlic, chillies and candlenuts finely helps them cook evenly and flavour the oil.

The aromatics: fry the paste with the Indonesian bay leaves and lemongrass for the full 3 minutes. Keep it moving so it cooks without catching.

Get the broth right

The bones: simmer them with 650 ml water until the liquid reduces to 500 ml, as directed. Straining removes the bones and leaves a smoother stock.

The coconut milk: add it after straining rather than reducing it with the bones. This keeps the coconut component in the finished broth.

Marinate and cook the meat

The seasoning: give the thinly sliced meat 15 minutes with salt, pepper and sweet soy sauce so the pieces are coated before frying.

The doneness cue: the recipe says to simmer until cooked but does not give a further time. Check the meat itself; it should be cooked through, with no raw centre.

Keep the vegetables lively

The cabbage: slice it into thin strips so it cooks readily in the simmering stew. It should soften while still contributing some texture.

The tomatoes and chillies: add these with the cabbage and palm sugar, then fry for 2 minutes before adding the stock. This brief cooking keeps their flavours distinct.

Serve it with

The fried shallots go on at the end, where they add a crisp, savoury topping. Add them just before serving so they do not lose their texture in the broth.

Serve the stew with rice if you want a more substantial meal; plain rice lets the sweet, savoury broth remain the focus.

Recipe notes & tips

• Slice the meat thinly so it cooks readily in the stew.
• Pound the spice paste finely for a more even texture in the broth.
• Simmer the bone stock gently and check that it has reduced to 500 ml before straining.
• Keep the vegetables in thin, even pieces so they cook at a similar rate.
• Add the fried shallots just before serving to preserve their crispness.

Variations

• Choose the meat: use either lamb or goat, as specified in the recipe.
• Adjust the heat: use fewer bird’s-eye chillies for a milder stew.
• Use a thicker broth: replace the thin coconut milk with coconut milk of a richer consistency.
• Change the garnish: finish with sliced spring onions instead of fried shallots.
• Serve with rice: spoon the stew over rice to make it a fuller meal.

Common mistakes to avoid

• Skipping the stock reduction: simmer until the liquid is down to 500 ml before straining.
• Adding coconut milk too early: stir it into the strained stock, as the method directs.
• Burning the spice paste: fry it over controlled heat and stir for the full 3 minutes.
• Cutting the meat too thick: slice it thinly so it cooks more evenly.
• Leaving the garnish in the broth: add fried shallots at the end to keep them crisp.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, stirring so the stew warms evenly.

Frequently asked questions