Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Bamboo Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg lamb, sliced thinly and fat removed
- 5 tablespoons oil
- 1 stalk lemon grass, bruised (white part only)
- 3 kaffir lime leaves
- 1 liter water
- 3 – 4 tablespoons tamarind juice
- 150 g bamboo shoots, boiled and sliced finely
- 4 green chilies, halved
- salt to taste
- =
Directions
Fry the lamb gently until golden brown before setting aside.
Heat up a wok with oil and saute the ground spices, lemon grass and kaffir lime leaves until fragrant.
Add the meat, water and tamarind juice.
Bring to the boil.
Add bamboo shoots and green chilies.
Cook until the lamb is tender and the sauce has reduced.
Season with salt according to taste.
If you prefer a slightly sweetened taste, you may add 1 teaspoon of sugar.
Category:Indonesian Meat Dishes
Category:Lamb Recipes
Category:Lemon grass Recipes
Category:Kaffir lime leaf Recipes
Category:Tamarind juice Recipes
Category:Fresh chile pepper Recipes
Category:Candlenut Recipes
Category:Ginger Recipes
Category:Turmeric Recipes
Category:Galangal Recipes
Category:Shallot Recipes
Category:Garlic Recipes