Aunty Jennifer's Lamb Betawi

Recipe Notes:

To be honest, I am not entirely sure the origin of this dish. My aunt claims she learnt it from an Indonesian lady, but there is nothing on google with Indonesian descent that I could find to prove this is true. So let’s just say.. is not exactly Indonesian, but has an Indonesian influence.

It would go great with rice and any Indonesian vegetable, but if you like to mix things up I recommend trying it with Mallum! Mallum is a coconut based Sri Lankan vegetable dish that (in my opinion) goes excellent with Betawi.

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Ingredients:

Meat

• 1 kg Mutton/Lamb Shoulder

Produce

• 1 Stick Curry Leaves (7-10-ish Leaves)

 Condiments

• 4 Tbs Dark Soy Sauce

 Spices

• 2 Tbs Chili Powder

• 2 Tbs Ground Cumin

• 1 Tbs Ground Fennel

• ½ tsp Tumeric Powder

• 1 Cinnamon Stick

• Salt

Oils & Vinegars

• 1 Tbs Vegetable Oil

 Liquids

• 1 Cup Water

Tools:

• Large Frying Pan or Wok

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Directions:

Step 1:

1. Slice lamb/mutton into small strips (about the size and shape of a thumb)

2. Season mutton for 30 minutes with all the spices, dark soy sauce, and curry leaves.

Step 2:

1. Heat 1 Tbs vegetable oil in wok on high flame.

2. Add seasoned mutton and fry till edges are crisp, about 5 minutes.

3. Add ½ cup of water and lower to medium flame.

4. Cover and simmer for 20 minutes.

5. Remove cover and bring to a high flame.

6. Stir occasionally until water dies out, be careful not to burn.

7. Turn off flame and add salt to taste.

Serve with rice and vegetable of your choice :)