I watched this dish being cooked as part of a special Buka Puasa feast prepared communally in the family compound of my Macassan hosts in Bali. (Buka Puasa signifies the breaking of the fast after dark during Ramadan.)
Men, women and children were involved in the preparation of the feast and the cooking went on all day. The men of the family who were not at work fetched and carried heavy pots and prepared charcoal fires; the women assembled in one house and made a social occasion of it as they prepared ingredients and supervised the cooking; small children watched everything with goggle-eyes and older children dropped in from school to help with the chopping.
A whole goat was slaughtered for the occasion and every part of it was used. Saté Kambing accounted for the best bits, the stewing meat became Gulai Kambing and this Sambal Goreng, while the bones and scraps made an excellent base for soto and sayur. Other dishes prepared were Nasurakko Ayam, some Sulawesi pastel (vegetable pasties), various side dishes and Indonesian salads.
Like other kambing dishes, this one works just as well with mutton or lamb. While this recipe utilises stewing meat, you could take a shortcut by using tender meat such as lamb fillets and leaving out the stewing step. After slicing the meat and marinating it in tamarind water, sugar and salt, put it in when you have fried the spice paste and stir-fry until the meat is cooked, well sealed, oily on the outside and smells aromatic.