I originally made up this recipe based on an Indonesian dish I love call Daging Semur. There is
one big difference, however. Semur has nutmeg in it and this recipe has my Indonesian Curry
blend. Different spices but just as good, if not better!
2 tbsp coconut or peanut oil
600g lamb fillets or chump chops, cut into chunks
2 onions, thinly sliced
2 garlic cloves, crushed
1-2 tbsp Spice Fusion Indonesian Curry blend
2 or more bird’s eye chillies, sliced
2½-3 cups water
5 tbsp kecap manis (sweet soy)
Heat the oil in a heavy-based saucepan, add the lamb pieces and cook until meat is sealed on all sides;
remove from the pan and set aside.
Add the onion and sauté until it is golden brown, about 5 minutes, then stir in the garlic, chillies and
Indonesian Curry and cook for 1-2 minutes.
Return meat to the pan; add water and kecap manis, stir well then cover with a lid and bring to a simmer.
Cook on a very low flame for 30 minutes, then remove lid and continue cooking for another 30 minutes
or until the lamb is tender and the sauce has thickened.
Check occasionally and add more water if necessary.
Serve with boiled rice and garnish with chillies and coriander.