How to Make Indonesian Lamb Stir-Fry Asian Cooking Recipe Cuisine

Indonesia Lamb Stir-Fry (Kambing Mekuah)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2-3 Servings

8-12 oz. lamb cut into bite-sized pieces

1/2 cup leek, sliced

1/2 cup soy bean sprouts

1 small onion, sliced thin

1 green hot pepper, chopped

1 tsp lemongrass, chopped

1 tbsp garlic, minced

1 tsp cardamom seeds, fresh ground

1/3 cup coconut milk

1/2 tbsp cayenne pepper

1 tbsp soy sauce

Directions:

Heat oil in a frying pan or wok over high heat

Add the lamb and stir around for 2 minutes to brown all sides.

Add leek, bean sprouts, onion, hot pepper, lemongrass, garlic and cardamom. Stir around for 2 minutes.

Add coconut milk, cayenne pepper and soy sauce to taste. Stir for an additional minute. 

Serve hot over rice or noodles.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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