Kambing Asam Manis (Lamb, Sweet and Sour)
1.5 kg (3-3.5 lb) leg of lamb, i.e. about 1 kg (2 lb) meat
1 medium-sized onion
2 cloves garlic
1 green chilli
1 tsp ground coriander
1 tsp ground ginger
1 tbs white malt vinegar
Juice of 1/2 a small lemon
1 tbs brown sugar
1 tbs dark soya sauce
1 tbs olive oil or other vegetable oil
1 dozen chooped chives
Salt
Trim any fat and sinew from the meat and cut the meat into small pieces. Chop onion and crush garlic. Remove the seeds from the green chilli, then slice it very small. Fry the onion in the oil until slightly browned; add the crushed garlic, chilli, coriander and ginger, and finally the meat. Mix well in the pan, cover, and simmer for 10 minutes. Taste, before adding salt. Simmer for a further 20 minutes, adding a little water if necessary. Just before serving, sprinkle with chopped chives.
Eat sweet and sour lamb with plain boiled rice and French beans. If you want a hot, spicy relish, use Sambal Terasi.
