Pallubasa with a Middle Eastern Twist

Ingredients

In this Middle Eastern adaptation of Pallubasa, we substitute the traditional beef with succulent lamb, which adds a unique depth of flavor. Additionally, we incorporate Middle Eastern spices such as cumin, coriander, and cinnamon to infuse the dish with a warm and aromatic profile. The result is a fusion of Indonesian and Middle Eastern flavors that will transport your taste buds to a whole new culinary realm. We alse have the original recipe for Pallubasa, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 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 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 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
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) chicken or lamb broth 500ml (2 cups) chicken or lamb broth
• 2 tablespoons kecap manis (sweet soy sauce) 2 tablespoons kecap manis (sweet soy sauce)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice or warm flatbread, for serving Cooked rice or warm flatbread, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, and ground cinnamon. Cook for an additional minute to toast the spices and release their flavors.
4. 4.
   Add the bruised lemongrass stalks, galangal slices, coconut milk, and chicken or lamb broth to the pot. Bring to a simmer.
5. 5.
   Reduce the heat to low and let the stew simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Stir in the kecap manis (sweet soy sauce) and season with salt and pepper to taste.
7. 7.
   Remove the lemongrass stalks and galangal slices from the stew before serving.
8. 8.
   Serve the Spiced Lamb Pallubasa hot over steamed rice or with warm flatbread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with the back of a knife to release their aromatic oils.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder. Use 1 teaspoon of dried galangal powder for every slice of fresh galangal.
• Kecap Manis — If you don't have kecap manis, you can make a substitute by combining equal parts soy sauce and brown sugar.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in a mixture of Middle Eastern spices and olive oil for a few hours before cooking.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.
• Adjust the level of spiciness by adding a pinch of chili flakes or a chopped chili pepper to the stew.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Spiced Lamb Pallubasa hot over steamed rice or warm flatbread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Spiced Lamb Pallubasa in a deep bowl, allowing the rich and aromatic broth to take center stage. Place a few pieces of tender lamb on top and garnish with a sprig of fresh cilantro. Serve with a side of steamed rice or warm flatbread.