Courtesy of Danielle Langloism, Wikipedia CCLChillie Fried Goat
Sambal Boreng Kamping from SDS
Ingredients
500 g (1 lb) goat, trimmed of all fat and sinew and cut into 2 cm (3⁄4 in) cubes
2 tablespoons tamarind water
1 tablespoon palm sugar, or more to taste
salt to taste
6 tablespoons vegetable oil
Paste Spices
3 red chillies, chopped
1 stalk lemongrass, finely sliced
2 cm (3⁄4 in) piece galangal, peeled and chopped
2 candlenuts, roasted and smashed or raw almonds or macadamia nuts
3 cloves garlic, sliced
6 shallots, sliced
Preparation
Combine the meat, tamarind water, sugar and salt and mix well. Put the mixture into a saucepan and cook on low to medium heat until the meat is tender and dry. Add no water – the meat will exude its own juice and this will eventually cook quite dry. Let it cool.
Grind the spices to a paste. Heat the oil in a wok and fry the spices until they smell fragrant. Put in the meat and stir-fry until it is oily and well fried on the outside – this will take up to 10 minutes. Dish out on to a serving plate and serve as a side dish with special rice platters or with white rice and coconut milk dishes.Recipe from South East Asian Food by Rosemary Brissenden. Published by Hardie Grant Books.
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