Gulai Kambing " Tongseng " ( Indonesian Tradisional Lamb Curry )

This one dishes are very delicious when eaten warm, sweet and savory taste that will not make us stop eating it. The original cuisine of Solo, Central Java is very much demand in Indonesia, Yes, "Tongseng ". Tongseng is goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis (sweet soy sauce). Originally from Surakarta in Indonesian province of Central Java. The soup is made of ground mix­ture of garlic, shallot, black pepper, ginger, coriander, galangal, salam (bay leaves), and lemongrass sauteed with oil until it gets aromatic. The diced meat then poured into the sauteed mixture until cooked. Add water until it boiled and add sweet soy sauce with tamarind juice. After the boiled boiled reduces, add shredded cabbages and sliced tomato. Tongseng is usually served with hot steamed rice. The soup of tongseng is similar to gulai soup, however gulai is without sweet soy sauce while tongseng always brownish gold because the addition of sweet soy sauce. Gulai is usually using cows offals while tongseng usually only uses meat (goat, mutton or beef).

Ingredients :
 500 gr lamb meat, diced 2 × 3 cm

150 g cabbage, discarding the bones leaves, sliced
6 pcs red onion, thinly sliced
3 cloves garlic, thinly sliced
4 pcs red chilli, sliced ​​thin oblique
1 tsp pepper powder
5 tablespoons soy sauce
1 pc lemon, take the water
2 tsp salt
1 tsp sugar
700 ml of water

How to make :

1. Saute onion and garlic until fragrant, put chili, chili stir until wilted.
2. Enter the lamb, stirring until meat changes color, pour the water, stir well, bring to a boil.
3.  Add the soy sauce, pepper, salt, and sugar, cook until meat is tender and sauce is low.
4. Prior to his appointment enter the cabbage and lime juice, bring to a boil again.