Kambing Masak Cabe Hijau || Lamb in Green Chilies

Ingredients:
1.3 -1.5 kg shoulder lamb cut
400 gr green chilies (roughly chopped)
2-3 pcs green tomatoes

Spices turned into paste:
10 pcs shallot (I use 2 pcs big one)
10 cloves garlic
2 cm ginger
2 tbsp coriander powder
1 tsp cumin powder

Whole spices (Aromatic):
3 cm cinnamon stick
7 pcs cardamom
1/2 tsp cloves
2 stalks lemon grass (pounded)
6 kefir lime leaves
1 turmeric leave
2 Indonesian bay leaves
3 cm galangal (pounded)
2 small pcs dried asam kandis (garcinia xanthochymus)
1 tbsp chicken stock powder (optional)
1 tbsp ghee for sauté
Salt as needed

Method
In a pan, sauté all aromatic spices until fragrant (I use 28 cm cast iron pan)
*Add the spice paste, and powder, sauté until fragrant, add water about 200 ml and stir well
Wash the lamb cut in running water then add the lamb cut into the spices mixture, stir well
Add the chopped green tomatoes and the green chilies, mix well then close the pot and put it in the lowest rack of the oven, set temp on 150°C, then oven for 1 hr, and 30 min
*Serve the lamb in green chilies with rice

Happy Cooking everyone


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