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Tongseng – Javanese Lamb Stew with Cabbage
Tongseng is a Javanese stew of goat or lamb in a thin, spiced coconut broth. Stir in the kecap manis, white cabbage and tomatoes only shortly before serving: then the broth tastes sweet and hot, and the cabbage stays crisp-tender. Gulai kambing is the thick coconut curry made from similar meat, but without cabbage and without sweet soy sauce. Hot rice goes with tongseng.
Tongseng – Javanese Lamb Stew with Cabbage
Laura Chen
4
20 minutes
100 minutes
570
Indonesian
Main course
Tongseng is a Javanese stew of goat or lamb in a thin, spiced coconut broth. Shortly before serving you stir in kecap manis, white cabbage and tomatoes: the broth then tastes sweet and hot, and the cabbage stays crisp-tender. Gulai kambing, by contrast, is a thick coconut curry without cabbage and without sweet soy sauce.
Ingredients
- 500 g boneless lamb shoulder, cut into 2 cm cubes
For the spice paste:
- 6 shallots
- 4 garlic cloves
- 3 candlenuts (kemiri, oily nuts for thickening), toasted in a pan
- 2 cm ginger
- 1 tsp coriander seeds
- 1/2 tsp ground turmeric
- 1/2 tsp white pepper
- 2 tbsp water
For the stew:
- 2 tbsp coconut oil
- 2 stalks lemongrass, lightly crushed and knotted
- 2 salam leaves (Indonesian bay leaves)
- 3 makrut lime leaves
- 3 cm galangal (Thai ginger), sliced
- 600 ml water
- 1 tsp salt
- 200 ml coconut milk
- 4 tbsp kecap manis (sweet Indonesian soy sauce)
- 200 g white cabbage, cut into 2 cm pieces
- 2 tomatoes, cut into eighths
- 6 bird's eye chilies (cabe rawit, small hot chilies), halved
- 1 tbsp lime juice
- 2 tbsp fried onions for garnish
Instructions
- Blend the shallots, garlic, candlenuts, ginger, coriander, turmeric and pepper with 2 tbsp of water into a smooth paste.
- Heat the coconut oil in a heavy pot. Fry the paste with the lemongrass, salam leaves, lime leaves and galangal over medium heat for 5 minutes, until darker and fragrant.
- Add the lamb and fry it for 5 minutes, until it has lost its raw color all over and is coated with paste.
- Pour in 600 ml of water, add the salt and bring to a boil. Braise the meat covered over low heat for 1 hour 15 minutes, until you can pull it apart with a fork.
- Stir in the coconut milk and simmer the stew uncovered for 5 minutes. Do not let it boil hard, or the coconut milk will split.
- Add the kecap manis, cabbage, tomatoes and chilies and cook for 3 to 4 minutes, until the cabbage wilts but still has some bite.
- Adjust with lime juice, salt and kecap manis. Remove the lemongrass and galangal, sprinkle with the fried onions and serve tongseng with rice.
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