Tengkleng - Indonesian Spicy Lamb Stew

Ingredients

• 1 kg (2.2 lbs) lamb, cut into pieces 1 kg (2.2 lbs) lamb, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 4 cups (950 ml) water 4 cups (950 ml) water
• 2 kaffir lime leaves 2 kaffir lime leaves
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, and red chili peppers. Sauté until fragrant.
2. 2.
   Add the grated ginger, ground turmeric, ground coriander, salt, and sugar. Stir well to combine.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   Pour in the water and add the kaffir lime leaves and bruised lemongrass stalks. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the lamb is tender.
5. 5.
   Stir in the tamarind paste and cook for an additional 10 minutes.
6. 6.
   Remove the kaffir lime leaves and lemongrass stalks. Serve the Tengkleng hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lamb — Choose bone-in lamb pieces for added flavor and tenderness.
• Kaffir lime leaves — If you can't find fresh kaffir lime leaves, you can use dried ones, but reduce the quantity to 1 leaf.
• Tamarind paste — If tamarind paste is not available, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add more red chili peppers.
• Marinate the lamb in the spice mixture for a few hours before cooking to enhance the flavors.
• Serve the Tengkleng with a side of sambal for those who enjoy an even spicier experience.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last few minutes of cooking.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Tengkleng hot with steamed rice or crusty bread to soak up the delicious broth. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Tengkleng in a deep bowl, allowing the vibrant colors of the stew to shine through. Place a sprig of fresh cilantro on top for an elegant touch.