Tongseng Kambing (Spicy Lamb and Cabbage Stew)
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Ingredients
- 700 g diced lamb shoulder
- 250 g cabbage, roughly chopped
- 3 tbsp kecap manis (sweet soy sauce)
- 5 shallots
- 4 garlic cloves
- 2 tomatoes, roughly chopped
- 2 bay leaves
- 0.25 tsp nutmeg, grated
Nutrition (per serving)
- Calories
- 511 kcal
- Protein
- 32.6 g
- Carbohydrate
- 20.1 g
- of which sugars
- 14.5 g
- Fat
- 33.6 g
- of which saturates
- 14.9 g
- Fibre
- 3.6 g
- Salt
- 1.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots and garlic to a paste.
- 2
Put the lamb, paste, bay leaves and nutmeg in a large pan with 400ml water, bring to a simmer, cover and cook on a low heat for 50 minutes until the lamb is nearly tender.
- 3
Stir in the kecap manis and tomatoes and simmer uncovered for 10 minutes.
- 4
Add the cabbage and simmer for a final 6-8 minutes until just tender, checking the lamb has no pink remaining.
- 5
Serve with steamed rice.
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