Nasi goreng kambing is Indonesian fried rice cooked with small cubes of either mutton or lamb. Influenced by Middle Eastern and Indian cuisine, this version of fried rice has full of spices and is extremely popular in Indonesia.
- 250 gr lamb, cut into small cubes
- 4 shallots, peeled, chopped
- 3 cloves garlic, peeled, chopped
- 3 cm turmeric, peeled, chopped
- 2 red chillies, chopped
- 3 bird’s eye chillies (optional)
- 0.25 tsp cumin
- 2 cardamoms
- 2 cloves
- 0.25 tsp white pepper powder
- Salt to taste
- 3 tbsp sweet soy sauce (kecap manis)
- 3 tbsp cooking oil
- 150 ml water
- 1 bowl overnight rice
- 1 stalk spring onions, washed and sliced, for garnish
- Fried shallots for garnish
- Blend into a fine paste: shallots, garlic, turmeric and chillies.
- Heat the oil in a wok over medium flame, and saute the blended spices, cumin, cardamom and cloves for around 3 minutes until fragrant.
- Add white pepper powder and salt.
- Add the lamb cubes, stir until everything is well mixed.
- Pour the water, stir and when it boils, lower the heat to medium and cook the meat until tender around 15-20 minutes.
- When the sauce thickens and most of the mixtures have evaporated, add the cooked rice.
- Fluff the rice, and then add the soy sauce.
- Mix everything together, and cook it further until the liquids are absorbed, the rice is well separated and beautifully glazed (around 10 minutes).
- Transfer the fried rice onto a serving plate and garnish with fried shallots and spring onions.
- Serve with kerupuk and acar.
- When preparing nasi goreng kambing, always make sure to cook the meat until tender, before adding the rice. Mutton will take a longer time to cook than lamb, and has stronger flavour, but both meats are suitable for this fried rice.
- Adjust the amount of kecap manis according to your preference.