Ingredients
- 300 gr mutton, thinly sliced or cut into small cubes (according to taste) (we use a good lamb thigh or lamb tenderloin or lamb chops)
- 450 gr cooked rice (preferably rice cooked the day before)
- 100 gr ghee
- 15 gr garam masala (1 dinner spoon)
- 10 gr curry powder (1 teaspoon)
- 100 ml goat broth (if not available, use boiled water)
- 2 cm Cinnamon
- 1 sheet of bay leaves (a kind of bay leaf)
Ground spices:
- 7 spring onions
- 4 cloves garlic
- 4 red chilies2 red bird's eye chilies
- ¼ teaspoon powdered turmeric
- ¼ teaspoon ground cumin
- 2 cloves, crushed
- 2 cardamom seeds, crushed
- INDONESIAN sweet soy sauce (you can use any thick sweet soy sauce)
- salt to taste
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Instructions
Heat the ghee in a frying pan, add the cinnamon, bay leaves, and ground spices then saute until fragrant.
Add the mutton or lamb to it, then stir until the spices are evenly distributed.Heat the ghee in a frying pan, add the cinnamon, bay leaves, garam masala, curry powder and ground spices then saute until fragrant.
Add the mutton to it, then stir until the spices are evenly distributed. set aside
add the rice and Indonesian sweet thick soy sauce and mix it well together, add salt and pepper to taste and serve them with pickled and crackers
Note :
if you are using a type of tough area of lamb, I suggest you boil the lamb 1st with the same spices by frying the ghee, add cinnamon, bay leaves, and ground spices then saute until fragrant. Add the mutton or lamb to it, then stir until the spices are evenly distributed.Heat the ghee in a frying pan, add the cinnamon, bay leaves, garam masala, curry powder and ground spices then saute until fragrant. Add the mutton to it, then stir until the spices are evenly distributed, then add lamb stock or just water boiled until the meat is tender. then cooking the rice will be the same process as above technique.
