Kare Domba, Delicious braised lamb.

Written by on June 18, 2012 in Maluku Culinary with 0 Comments

Kare Domba, Delicious braised lamb

Kare DombaKare-Domba
Delicious braised lamb.


1/2 kg. lamb
1 tsp. turmeric powder
3 large onions
3 cloves garlic
1 lemon grass blade
2 salam leaves
4 djeroek poeroet leaves
3 red chilies
1 tsp. laos powder or 2 fresh slices
2 tsp. ketoembar
3 kemirienootjes
1 cube santen (large tablespoon)
salt to taste
vegetable oil


Cut the meat into cubes. Peel the onions and garlic and chop them finely. Chilies and cut into ring gently let the seeds in it (nice pedis). Take the onions, garlic, chilies and crushed in a kemiries tjobek (mortar) and mix the laos, the coriander and cumin and turmeric mixture. Bruise the lemon grass and lay on top of the stem in a knot.

Heat the oil in a mass wadjan and fry the onions and lemon grass on it.

Bake the browned bits of meat in the spice mixture. Add the salam and djeroek poeroet and salt and pepper to taste and enough boiling water that the meat is half under the water. Leave the meat in about 1 ½ hours gently stew. Dissolve the block santen in the sauce. If necessary, occasionally add a little water.

Garnish with small green onion rings.

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