Turkish-style Coto Makassar

Ingredients

In this Turkish adaptation of Coto Makassar, the traditional Indonesian dish, we incorporate Turkish spices and flavors to create a unique fusion. The original dish typically uses beef, but we substitute it with lamb for a more traditional Turkish touch. The addition of coconut milk adds a creamy element, which is not commonly found in Turkish cuisine, but enhances the overall richness of the stew. We alse have the original recipe for Coto Makassar, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400ml (1 2/3 cups) lamb or vegetable broth 400ml (1 2/3 cups) lamb or vegetable broth
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 15g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground cinnamon, and ground turmeric. Cook for another minute to toast the spices and release their flavors.
4. 4.
   Add the diced tomatoes and tomato paste to the pot, and stir well to combine.
5. 5.
   Pour in the lamb or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the lamb is tender.
6. 6.
   Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Turkish-style Coto Makassar hot, garnished with fresh cilantro. Accompany it with rice or flatbread for a complete and satisfying meal.

Treat your ingredients with care...

• Lamb — For the best results, choose tender cuts of lamb such as leg or shoulder. Trim any excess fat before cutting it into cubes to ensure a leaner stew.

Tips & Tricks

• If you prefer a spicier stew, you can add a pinch of chili flakes or a chopped chili pepper to the pot along with the other spices.
• For a thicker consistency, you can blend a small portion of the stew and then add it back to the pot. This will help to thicken the broth without the need for additional ingredients.
• If you can't find lamb, you can substitute it with beef or chicken, adjusting the cooking time accordingly.

Serving advice

Serve the Turkish-style Coto Makassar hot with a side of rice or flatbread. The stew pairs well with a refreshing cucumber and tomato salad or a simple yogurt dip.

Presentation advice

Garnish the Turkish-style Coto Makassar with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls or a large serving dish, allowing the aromatic steam to entice your guests.