Chilli-fried goat or lamb

Chilli-fried goat or lamb

Sambal goreng kambing

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From
South East Asian Food

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.

Ingredients

Quantity Ingredient
500g goat or lamb stewing meat, trimmed of all fat and sinew and cut into 2 cm cubes
2 tablespoons tamarind water
1 tablespoon palm sugar, or more to taste
salt, to taste
6 tablespoons vegetable oil

Paste spices

Quantity Ingredient
3 red chillies, chopped
1 stalk lemongrass, finely sliced
2cm piece galangal, peeled and chopped
2 candlenuts, roasted and smashed
or raw almonds or macadamia nuts
3 garlic cloves, sliced
6 shallots, sliced

Method

  1. Combine the meat, tamarind water, sugar and salt and mix well. Put the mixture into a saucepan and cook on low to medium heat until the meat is tender and dry. Add no water – the meat will exude its own juice and this will eventually cook quite dry. Let it cool.
  2. Grind the spices to a paste. Heat the oil in a wok and fry the spices until they smell fragrant. Put in the meat and stir-fry until it is oily and well fried on the outside – this will take up to 10 minutes. Dish out on to a serving plate and serve as a side dish with special rice platters or with white rice and coconut milk dishes.
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