Quick Tongseng Kambing

Ingredients

• 1.5 lb lamb shoulder, boneless
• 1 medium onion, yellow
• 4 cloves garlic
• 1 tablespoon ginger, fresh
• 1 teaspoon turmeric powder
• 1 can (13.5 oz) coconut milk, canned
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Cut the lamb into 1-inch cubes by first slicing it lengthwise into thin strips, then cutting each strip crosswise into 1-inch chunks, removing any thick fat or gristle as you go.

2. 2

   Slice the onion in half from root to tip, place flat-side down on the cutting board, and slice lengthwise into thin half-moons about 1/8 inch apart.

3. 3

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

4. 4

   Mince the ginger using the same size as the garlic, or grate it on a microplane until you have a paste.

5. 5

   Heat 2 tablespoons of oil in a large heavy skillet or Dutch oven over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the lamb cubes in a single layer and let them sit without stirring for 2 minutes until the bottom is golden brown, then stir and cook another 2 minutes until browned on all sides.

7. 7

   Push the lamb to the side of the pan and add the onion, garlic, ginger, and turmeric to the empty space; stir constantly for 30 seconds until very fragrant.

8. 8

   Pour the coconut milk over the lamb and stir everything together until the meat and aromatics are evenly distributed in the liquid.

9. 9

   Reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes, stirring once halfway through, until the lamb is tender when pierced with a fork.

10. 10

    Taste the stew and season with salt and pepper until it tastes savory and balanced to you.

Tools you’ll need

• large heavy skillet or 5-quart Dutch oven with lid
• cutting board
• sharp chef's knife
• wooden spoon or silicone spatula
• measuring spoons
• microplane grater (optional, for ginger)

More recipes like this

• 

  Carne Asada Tampiqueña

  30 min

• 

  Churrasco Picanha with Chimichurri

  35 min

• 

  Carolina Vinegar Slaw

  20 min

• 

  Enchiladas Mineras with Chicken

  40 min