Name: Lamb, sweet and sour (Kambing Asam Manis)
Yield: to serve six to eight
Cuisine: Indonesia
Ingredients: 1 green chilli; juice of ½ a small lemon; 1 tsp ground coriander; 1 tbs white malt vinegar; 1 medium-sized onion; 1 tsp gound ginger; 2 cloves garlic; 1 tbs olive oil or other vegetable oil; 1 tbs dark soya sauce; 1½ kg (3-3½ lb) leg of lamb, i.e. about 1 kg (2 lb) meat; 1 tbs brown sugar; 1 dozen chopped chives; salt

Preparation info

to serve
six to eight

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

The name does not mean sweet and sour in the Chinese style, but cooked with sugar and sweet soya sauce to balance the sharpness of vinegar and lemon juice.

If this is to be the main dish, these ingredients will be enough for six or eight; otherwise it will do for twelve or more.

Ingredients

1½ kg (3-3½ lb) leg of lamb, i.e. about 1 kg (2

Asia
Indonesia
Main course
South East Asia
Gluten-free

Method

Trim any fat and sinew from the meat and cut the meat into small pieces. Chop onion and crush garlic. Remove the seeds from the green chilli, then slice it very small. Fry the onion in the oil until slightly browned; add the crushed garlic, chilli, coriander and ginger, and finally the meat. Mix well in the pan, cover, and simmer for 10 minutes. Then add the vinegar, lemon juice, sugar and soya

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Ingredients

Method

Part of