Tongseng Kambing

Ingredients

• 1 lb lamb shoulder, boneless
• 3 medium shallots
• 4 cloves garlic cloves
• 1 tablespoon fresh ginger
• 1 medium tomato, fresh
• ¼ cup fresh basil leaves

Instructions

1. 1

   Cut the lamb shoulder into 1-inch cubes by first slicing it lengthwise with the grain into strips about 1 inch wide, then cutting across those strips perpendicular to the grain, creating small cubes.

2. 2

   Peel the shallots, cut them in half from root to tip, then slice each half lengthwise into thin wedges about 1/4 inch thick.

3. 3

   Peel the garlic cloves and mince them by laying each clove flat under the side of a knife, pressing down to crush it, then chopping the crushed pieces into pieces smaller than a grain of rice.

4. 4

   Peel the ginger by scraping with a spoon, then mince it until the pieces are smaller than a grain of rice, about 1 tablespoon total.

5. 5

   Cut the tomato in half from top to bottom, remove the core from each half, then cut each half into 1/2-inch cubes.

6. 6

   Tear the fresh basil leaves by hand into small pieces about the size of a postage stamp.

7. 7

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

8. 8

   Add the lamb cubes to the hot oil in a single layer and cook without stirring for 3 minutes until the bottom surfaces turn golden brown with crispy edges.

9. 9

   Stir the lamb cubes and cook for another 2 minutes, stirring once every 30 seconds, until the surfaces are light brown all over.

10. 10

    Add the minced ginger and minced garlic to the lamb and stir continuously for 30 seconds until the mixture smells strongly fragrant, like warm curry spices.

11. 11

    Add the shallot wedges and stir once every 30 seconds for 2 minutes until the shallots soften slightly and turn translucent at the edges.

12. 12

    Pour in 1 cup of water and scrape the bottom of the skillet with a wooden spoon to loosen any stuck-on brown bits, which add flavor.

13. 13

    Bring the liquid to a gentle boil — you'll see larger bubbles breaking the surface rapidly — then reduce the heat to medium-low.

14. 14

    Simmer uncovered for 12 minutes, stirring once every 3 minutes, until the lamb is tender enough to break easily with a spoon and the liquid has reduced by half.

15. 15

    Add the tomato cubes and 0.5 teaspoon of salt to the skillet and stir gently once to combine.

16. 16

    Simmer for 2 more minutes, stirring once halfway through, until the tomato pieces are soft but still hold their shape.

17. 17

    Remove the skillet from heat and taste the stew with a spoon, then add salt or pepper as needed until it tastes savory and well-balanced.

18. 18

    Scatter the torn basil pieces over the stew and gently fold them in with a spoon until they are distributed throughout.

Tools you’ll need

• cutting board
• chef's knife
• spoon for scraping
• 12-inch skillet with lid nearby
• wooden spoon for stirring
• measuring cups
• measuring spoons

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