Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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 leg of lamb, chopped into serving pieces
- 1 tablespoon powdered cilantro
- ½ teaspoon powdered cumin
- ¼ teaspoon powdered aniseed
- 3 tablespoons cooking oil
- 10 shallots, sliced
- 2 cardamoms, bruised
- 2 cloves
- ½ nutmeg, bruised
- 5 cm cinnamon stick
- 1 stalk lemon grass, bruised (white part only)
- 1 liter coconut milk
- 200 g shredded coconut, roasted golden brown, ground
- =
Directions
Combine the powdered cilantro, cumin and aniseed with the lamb meat and knead.
Set aside to stand for 15 minutes.
Heat a wok with oil and gently fry the shallots until golden brown.
Add ground spices, cloves, nutmeg, cardamoms, cinnamon and lemon grass.
Continue to fry until fragrant.
Add meat and stir occasionally.
Add coconut milk and ground coconut.
Cook until the meat is tender and the gravy has thickened before serving it hot with steamed white rice.
Category:Indonesian Meat Dishes
Category:Curry Recipes
Category:Lamb leg Recipes
Category:Shallot Recipes
Category:Cardamom Recipes
Category:Lemongrass Recipes
Category:Coconut milk Recipes
Category:Coconut Recipes
Category:Garlic Recipes
Category:Ginger Recipes
Category:Turmeric Recipes
Category:Galangal Recipes