Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous KAMBING MEKUAH
(Balinese Lamb Stew) with you. Have fun sizzling and selamat makan (bon appetit)!

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KAMBING MEKUAH (Balinese Lamb Stew)

INGREDIENTS :

600 g ( 1 ½ lb) boneless lamb leg or shoulder

cut in 2 cm (3/4 in) cubes

2 tbsp coconut oil

1 cup basic spice paste

1 tbsp coriander seeds, crushed

1 tbsp white vinegar

12 whole cardamom pods (kapulaga),

bruised and grounded

1 stalk lemon grass, bruised

1 ½ cup chicken stock

2 cup coconut milk, light

PREPARATION :

1. Heat oils in heavy sauce pan, add spice paste and coriander seeds and sauté for 2 minutes over medium heat. Add lamb, cardamon (kapulaga), lemon grass and 1 ½ cups chicken stocks. Bring to the boil and simmer until ¾ cooked.

2. Add coconut milk, bring to boil and simmer until meat is tender. Should the sauce reduce too much, add a little chicken stock. The sauce should be creamy in consistency.

3. Serve with steamed rice, rice cakes, fried shallots, lemon sliced and sliced celery.