Entree: Indonesia – Indonesian Muslim Festival Cuisine – Tongseng (Sweet-spiced meat stew with cabbage and tomatoes common at Indonesian Muslim festivals)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) goat shoulder or mutton, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced (approx. 120 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 stalk lemongrass, bruised and tied
- 3 kaffir lime leaves, torn
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 2 whole cloves
- 1 tbsp (15 g) tamarind paste
- 1/4 cup (60 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 cups (480 ml) beef or chicken stock (or water)
- 2 cups (200 g) cabbage, shredded
- 2 medium tomatoes, quartered (about 250 g)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground white pepper
- Fresh cilantro or sliced scallions for garnish
- Steamed rice, for serving

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Add the goat pieces and brown on all sides; remove and set aside.
2. In the same pot, sauté the shallots until soft and translucent, then add the garlic and grated ginger and cook until fragrant.
3. Stir in ground coriander, ground cumin, and the cloves; cook briefly to bloom the spices.
4. Return the browned goat to the pot, add the bruised lemongrass, torn kaffir lime leaves, and tamarind paste; pour in the stock and bring to a simmer.
5. Cover and simmer gently for 45–60 minutes, or until the meat is tender and the broth has reduced and concentrated.
6. Add the kecap manis and palm sugar, stir to combine, and adjust seasoning with salt and white pepper.
7. Add the shredded cabbage and quartered tomatoes and cook for 5–8 minutes more, until the cabbage is just tender but still bright.
8. Remove the lemongrass stalk and kaffir lime leaves before serving. Garnish with cilantro or scallions and serve hot with steamed rice.