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Bistik Daging Kambing: Lamb ‘Steak’, or Soy Sauce Lamb

Bistik Daging Kambing: Lamb ‘Steak’, or Soy Sauce Lamb

  • Author: Deyana Goh
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 3 1x
  • Category: Beef & Lamb
  • Method: Braising
  • Cuisine: Indonesian
  • Diet: Halal


Bistik is an Indonesian adaptation of ‘beef steak’, and is made by braising meat in a soy sauce gravy that’s later reduced to form a thick sauce. It can be made with any meat, and in this case, we’ve used lamb.


  • 350g boneless lamb pieces
  • 750 ml water
  • 7 cloves
  • 1” cinnamon stick
  • 7 cardamom pods
  • 1 bay leaf
  • 2 tbsp dark or sweet soy sauce
  • 3 medium-sized red onions, peeled and sliced
  • 4 cloves garlic, peeled and chopped
  • 5 shallots, peeled and sliced
  • 1” ginger, peeled and sliced
  • 3 small potatoes, sliced
  • ½ tsp black pepper powder.
  • 2 tsp ghee
  • 3 tbsp vegetable oil
  • Salt to taste


  1. Fill a large boiling pot with the 750ml water. Add the cloves, cinnamon stick, cardamom pods, and bay leaf. Bring to a boil.
  2. Add the lamb and some salt. Lower the heat to a simmer.
  3. Meanwhile, in a wok or a large pan, heat the vegetable oil over low heat. Add the ghee.
  4. Add the sliced onions. Sauté on low heat until brown and caramelized, about 20 minutes.
  5. Add the shallots until they soften. Then, add the ginger and garlic. Sauté until fragrant, about 3 minutes.
  6. Add the dark or sweet soy sauce, and black pepper powder.
  7. Pour all the contents of the boiling pot of meat into the wok or frying pan, and continue simmering for about 1 hour, or until the meat is tender.
  8. Then, add the potatoes until they soften. 
  9. Increase the heat to reduce the gravy to a thick sauce. 
  10. Turn off the heat and serve.

    Bistik Daging Kambing is served


  • It’s best to use thick slices of meat for this dish. I used chunks instead because they weren’t available at the supermarket.
  • To remove scum from the lamb, I usually soak the meat in cold water first and rinse it. Then, I boil it in a bot for a few minutes until I see the scum floating on the top. I then strain it and set the meat aside.
  • Kicap manis, or Indonesian sweet soy sauce, is usually used for the dish. But I don’t like sweet food, so I use dark soy sauce instead – which is why the meat here looks so black. Using kicap manis will yield a rich dark brown sauce.

Keywords: Non-spicy, Kicap manis, cardamom, cinnamon