Kambing Masak Merah

Ingredients:
Goat topside and thigh, boil till tender 1 kg

Ground spices
Fresh red chillies 20
Shallots 10
Clove garlic 5
Lemon grass, bruised 3 stalks
Ginger 6 cm
Tomato sauce 1 cup
Grated coconut, pound and dry-fried 2 tablespoons
Cooking oil 125 ml
Goat stock, (from boiling goat meat) 500lit
Galangal (lam keong) 3 cm
Salt and sugar to taste

Preparation:
1. Heat cooking oil. Add ground spices and saute till cooked. Add tomato sauce, grated coconut and stir fry until moist.
2. Add in goat stock and boil until gravy thickens. Add goat meat, turn down the fire and simmer until gravy thickens again. Add sugar and salt to taste.

Serves 4

Courtesy of Chef Ismail, Restoran Rebung. Chef Ismail co-own Restoran Rebung, specialized in kampong (village) food in a kampng setting.

Thai Culinary Experience

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