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Authentic Nasi goreng kambing Recipe Malaysia, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Nasi Goreng Kambing Kebon Sirih
PREP 5min
COOK 15min
READY IN 20min
Enhanced with goat meat kambing, vegetable oil ghee, and an array of spices, this version of nasi goreng is popular in the Kebon Sirih area in Central Jakarta. The recipe shows a strong Middle-Eastern and Indian influence.
Ingredients
Nasi Goreng Kambing Kebon Sirih
300 g goat meat, thinly sliced or diced
450 g cooked white rice
100 g samin oil (vegetable oil ghee)
100 ml goat broth
2 cm cinnamon
1 bay leaf
GROUND SPICES
7 shallots
4 cloves garlic
4 red chili peppers (cabe merah)
2 cayenne peppers (cabe rawit)
2 clove seeds, mashed
2 cardamom seeds, mashed
¼ tsp turmeric powder
¼ tsp cumin powder
SEASONING
kecap manis
salt to taste
Preparation
1
Nasi Goreng Kambing Kebon Sirih
Step 1/5
First, grind the spices using a mortar and a pestle.
Step 2/5
Heat the samin oil in a large skillet. Add cinnamon, bay leaf, and ground spices and stir-fry until fragrant.
Step 3/5
Now, add goat meat and stir until well combined. Pour in the goat stock, lower the heat, and simmer until the mutton is cooked and the broth thickens slightly.
Step 4/5
Next, add rice, kecap manis, and salt to taste. Stir until the rice soaks up all the juices.
Step 5/5
Serve with pickled vegetables and crackers.
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