Indonesian food recipe; Tongseng Kambing ( Lamb/ mutton stew in coconut milk). Recipe with video

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Traditionally, tongseng is considered as the merge between lamb satay and gulai spicy soup. According to Indonesian culinary experts, tongseng started to appear in Java between the 18th to 19th centuries CE. At that time, during the colonial era, there was a significant influx of Arabs and Muslim Indians who migrated into the Indonesian archipelago. The Arabs settlers introduced and promoted goat, lamb, and mutton as their preferred meat, thus several dishes influenced by Arab and Muslim Indian culinary traditions were introduced to Java. Among others are sate kambing, which was believed to be the local adaptation of Indian-Muslim kebabs, and gulai, which was a local adaptation of curry-based soup probably influenced by Indian cuisine.

During the 19th century, the southern area of Central Java was developed as a sugar plantation, thus sugar mills were built. Next to common sugar, traditional Javanese palm sugar (gula jawa) were also produced in the region. Soy sauce factory also built in the region, as the result local Javanese developed kecap manis, which is sweet soy sauce made of a mixture of soy sauce and palm sugar. This sweet soy sauce becomes the main sauce that combines the savory gulai soup with pieces of goat satay and the fresh crisp of cabbages and tomato.

If you love this post you may check this  Shrimp and eggplant curry

Tongseng is Indonesian goat meat, mutton, or beef stew dish in curry-like soup with vegetables and kecap manis (sweet soy sauce). 

Tongseng is commonly found in the Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that the dish was originated from Klego district in Boyolali, Central Java

Today, tongseng is a common dish in Javanese cities of Boyolali, Surakarta (Solo), Klaten, and Yogyakarta, thus most tongseng sellers hailed from those towns. The dish is also can be found in Indonesian major cities, such as Jakarta, Bandung, Semarang, and Surabaya. Tongseng sellers usually marketed themselves as Warung Sate Solo, a warung or small modest restaurant that specialized in offering satay, tongseng, and gulai as their main fare.

You may love this Opor Ayam / Chicken braised in coconut milk ( Javanese curry)

Today I will share my tongseng recipe using lamb meat. If you are my blog regular reader, you may remember my previous tongseng recipe. The difference is I didn't use coconut milk in my previous recipe. But in today's version, I use coconut milk for my lamb tongseng. Both recipes turn great for me. If I didn't have coconut milk in hand, I just go to my first recipe.

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Indonesian food recipe; Tongseng Kambing ( Lamb/ mutton stew in coconut milk)

By: Çitra's Home Diary

Serve 4-5 portions

Ingredients:
🥥 ±600 gr lamb/ mutton/ beef meat, cut into chunk
🥥 3 kaffir lime leaves
🥥 2 lemongrasses, lightly smashed
🥥 some birds eye chili, whole (use less/ more depends on your preference)
🥥 1~2 big tomatoes, crescent cut
🥥 ±200 gr cabbage, roughly cut
🥥 ±3 Tbsp kecap manis (Indonesian sweet soy sauce)

🥥 2 tsp salt or to taste
🥥 2- 2½ cups (500-625  ml) medium thin coconut milk

🥥 1 cup water

Ground spices:
🥥 2-3 candlenuts
🥥 4-5 cardamom
🥥 ½ tsp caraway
🥥 1 tsp coriander seeds
🥥 ⅛ part nutmeg
🥥 ½ tsp white/black peppercorn
🥥 ±3 cm fresh turmeric (or 1 tsp powdered turmeric)
🥥 ±3 cm fresh ginger (or 1 tsp powdered ginger)
🥥 6-7 small shallots (or half big one)
🥥 5-6 big cloves of garlic

🥥 ± 4 tbsp cooking oil

Method:

1) In a wok or pan roast all ingredients except oil, for ground spice until aromatic and slightly browned.

Remove from heat then blend until very smooth. You can use mortar and pestle or a blender.

2) In a wok or big pan, heat 4 tbsp cooking oil. Saute grounded spices with lemongrass, and kaffir lime leaves, until aromatic and looks oily (the spice puree separated from oil).

3) Stir in the meat and continue to stir fry until meat changes in color. Add also bird eyes chilies. Add about 250 ml (1 cup) hot water cover the wok/ pan with the lid and let it cook until the meat gets tender. Check once in a while maybe you need to add more water if the meat is not yet tender but the gravy is almost dry.

4) After the meat gets tender, add coconut milk ±500 ml. Add in sweet soy sauce and salt, check the taste. This meal should have savory and light sweetness from the sweet soy sauce. Continue to cook until boiling again. 

You may add the tomatoes and chopped cabbage just before turn off the heat.

Serve it warm with a slice of lime/lemon or pickle (see how to make it here). Enjoy it with rice or lontong / ketupat (rice cake).

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

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Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Oh iya.. jangan lupa untuk subscribe youtube channel saya dan aktifkan tanda bell nya untuk dapat video resep baru saya ya.

Tongseng, makanan khas dair pulau Jawa terutama di daerah Boyolali, Surakarta (Solo), Klaten dan Jogjakarta.

Tapi selain dari kota-kota di jawa Tengah tersebut, kini tongseng juga banyak ditemui di kota-kota lain semisal, Jakarta, Bandung, Semarang atau Surabaya. 

Penjual tongseng biasanya juga menjual sate karena tongseng sendiri merupakan perpaduan antara gulai dan sate.

Tongseng Kambing 

Oleh: Çitra's Home Diary

Serve 4-5 portions

Bahan-bahan:
🥥 ±600 gr daging kambing atau sapi. Bersihkan dan potong sesuai selera
🥥 3 lembar daun jeruk purut
🥥 2 sereh, geprak
🥥 cabe rawit sesuai selera
🥥 1~2 tomat sayur ukuran besar, potong kasar
🥥 ±200 gr kol, potong kasar
🥥 ±3 sdm kecap manis

🥥 2 sdt garam atau sesuai selera
🥥 2- 2½ gelas (500-625  ml) santan kekentalan sedang

🥥 1 gelas air atau sampai daging empuk

Bumbu halus:
🥥 2-3 kemiri
🥥 4-5 kapulaga
🥥 ½ sdt jintan
🥥 1 sdt ketumbar
🥥 ⅛ bagian pala
🥥 ½ sdt merica putih/ hitam butiran
🥥 ±3 cm kunyit (atau 1 sdt bubuk)
🥥 ±3 cm jahe (atau 1 sdt bubuk)
🥥 6-7 bawang merah 
🥥 5-6 siung besar bawang putih

🥥 ± 4 sdm minyak sayur

Cara membuat:

1) Sangrai semua bahan untuk bumbu yang akan dihaluskan kecuali minyak. Sangrai hingga harum dan agak kering, tapi tidak gosong.

Lalu haluskan bumbu yang sudah disangrai hingga halus benar.

Tumis bumbu dengan minyak sayur bersama sereh dan daun jeruk purut. Tumis hingga harum dan berminyak.

2) Masukkan potongan daging dan masak hingga daging berubah warna. Masukkan cabe rawit dan air kurleb 1 gelas. Tutup panci dan masak hingga daging empuk. Jika perlu tambah air secukupnya jika daging belum empuk.

3) Setelah daging empuk, masukkan santan, aduk rata. Tambahkan kecap manis dan garam. Aduk rata dan cicipi rasanya sesuai selera. Masak hingga mendidih sambil sesekali diaduk agar santan tidak pecah.

Masukkan kol dan potongan tomat sesaat sebelum diangkat dari api.

Sajikan hangat dengan nasi dan acar (resep acar bisa dilihat disini). Bisa juga dinikmati dengan lontong

Selamat mencoba. Semoga bermanfaat.

Let's befriend at Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

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Check also:

POPULAR INDONESIAN FOOD RECIPES / Became guest cook in Beyond Indonesian Kitchen event

Indonesian shrimp cake "dragon leg". Freezer friendly (Kaki Naga Udang)

INDONESIAN COCONUT TURMERIC RICE AND GRILLED CHICKEN. Best and authentic recipe.

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