Lamb in Black Bean Sauce (Kambing Masak Tauco)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds lean meat from a leg of lamb, thinly sliced 1 tablespoon light soy sauce 1 teaspoon mild vinegar
4 tablespoons black tauco (black bean sauce) 1/2 cup peanut oil 5 shallots, thinly sliced
4 cloves garlic, chopped 1-1/2 inch piece ginger, chopped 4 green chiles, seeded and sliced diagonally
1 tablespoon dark soy sauce, preferably Indonesian kecap manis



1 Rub the lamb with the light soy sauce and vinegar. Put it in a bowl and let it marinate for 1 hour or more in the refrigerator.
2 To make the sauce, soak the black tauco in cold water for 10 minutes, then drain and rinse. Mash them, not too smoothly, on a plate with the back of a spoon.
3 Heat the oil in a wok or frying pan, and fry the lamb in batches for 3 minutes each time. Take it out with a slotted spoon and drain on paper towels. Retain about 2 tablespoons of the oil and discard the rest. Fry the shallots, garlic, and ginger, stirring continuously for 2 minutes. Add the green chiles, the mashed black tauco, and dark soy sauce; continue stir-frying for 1 minutes, then add the lamb. Stir continuously again for 2 minutes. Serve hot with boiled rice.

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