Ingredients
- 250 grams goat meatcut into bite-sized pieces (you can substitute with mutton)
- 1 tablespoon Vegetable oil
- 1 tablespoon Minced shallots
- 50 grams Cabbagesliced into bit sizes
- 2 Cloves Garlicminced
- 1 inch Gingergrated
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Coriander powder
- 1/4 teaspoon Cumin powder
- 1/4 teaspoon Black pepper
- 1 Bay leaf
- 1 Kaffir lime leaf
- 2 Tomatoesdiced
- 150 ml Coconut milk
- 100 ml Water
- 1 tablespoon Sweet soy sauce
- 1 teaspoon Sugar
- to taste Salt
- for garnish Chopped green onionsoptional
- for garnish Fried shallotoptional
Directions
Savor the Richness of Indonesia: A Cozy Bowl of Tongseng Goat Meat Stew for Two!
Immerse yourself in the heart of Indonesian cuisine with this comforting Tongseng recipe. Tender goat meat simmers in a fragrant coconut milk broth infused with warming spices, creating a symphony of flavors perfect for a satisfying meal. Ready in just an hour, this dish is easy to make yet bursting with authenticity. So gather your ingredients, unleash your inner Indonesian chef, and embark on a culinary journey with Tongseng!
Tips:
- Use bone-in goat meat for additional flavor and richness.
- You can adjust the amount of spices to your liking. For a spicier version, add a pinch of chili flakes or a chopped red chili pepper.
- To make the stew thicker, mash some of the cooked tomatoes into the sauce.
- Leftover Tongseng can be stored in the refrigerator for up to 2 days and reheated for a delicious second meal.
Steps
1 Done | In a bowl, combine the goat meat with 1/2 tablespoon of the vegetable oil, 1/2 teaspoon of the turmeric powder, and 1/4 teaspoon of the salt. Mix well and let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor. |
2 Done | Heat the remaining vegetable oil in a pot or Dutch oven over medium-low heat. Add the shallots, garlic, and ginger and cook until fragrant, about 30 seconds. |
3 Done | Stir in the remaining turmeric powder, coriander powder, cumin powder, cloves, and black pepper. Cook for another 30 seconds to release the aromas. |
4 Done | Add the marinated goat meat and bay leaf. Increase the heat slightly and cook, stirring occasionally, until the meat is browned on all sides. |
5 Done | Add the sliced cabbages. |
6 Done | Add the tomatoes, coconut milk, water, sweet soy sauce, sugar, and 1/2 teaspoon of salt. Bring to a simmer, then reduce heat and cover the pot. Let it simmer for 30 minutes, or until the meat is tender and the sauce thickens slightly. |
7 Done | If desired, add more sweet soy sauce, sugar, or salt to taste. |
8 Done | Remove the bay leaf and kaffir lime leaf. Garnish with chopped green onions and fried shallots (optional). Serve hot with steamed rice. |
