Name: Spicy boiled lamb (Kambing Bumbu Bacem)
Yield: to serve six to eight
Cuisine: Indonesia
Ingredients: a pinch of laos (galingale); 1 salam leaf or bay-leaf; 1 shoulder or leg of lamb— about 1½ kg (3½ lb) of meat; salt; 1 onion; 5 cloves garlic; ½ tsp chilli powder; a little tamarind—about 10 or 15 g (½ oz); 2 tsp brown sugar; 2 tsp ground coriander; 1 tsp ground ginger

Preparation info

to serve
six to eight

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

1 shoulder or leg of lamb— about 1½ kg (3½ lb) of meat
1

Method

Slice the onion and crush the garlic. Put these with the whole piece of meat in a deep saucepan. Add enough water to cover, and put in all the other ingredients. Boil slowly for 1¼ hours.

Take out the meat and let it cool, then cut it into good large slices. Put the slices into another pan, and strain over them the stock from the first pan. Taste, and adjust the seasoning. Cook over a h