The kameng ala aceh steady anyway

Sie Kameng Kuwah Recipe -

Goat Goat Aceh
Kie sie kamang / kameng or goat curry is a dish based meat and goat dish combined with spices and spices that produce delicious savory goat cuisine without tasty aroma of goat meat.
The secret that makes goat curry from Aceh is so delicious and delicious it lies in the type and the number of spices that are in use. Unmitigated, approximately 22 types of spices used for the enjoyment of this Sapa Kameng Kuah.

The contents of gravy sie kameng is a piece of meat and offal goat tender. For the gravy, a curry made with coconut milk and dozens of spices. Includes lemongrass, temurui leaves, deaf, fennel, cinnamon, cardamom, and cloves.

Ingredients:
500 gr goats offal, clean and cut into pieces
15 sheets of temurui leaves or koja greetings
5 tablespoons vegetable oil
4 grains of onion, chopped
2 cloves of garlic, chopped
2 stalks lemongrass, geprek
1.5 liters of coconut milk
1 kg of goat meat, cut into pieces
Kuwah Sie Kameng
Mashed spices
15 pieces of dried red pepper
7 grains of red onion
5 orange pecan nuts
3 cloves of garlic
3 cloves of sangria cloves
2 cm cinnamon
2 grains of sangria cardamom
1 teaspoon of salt
1 teaspoon cauliflower
1 fruit deaf sangria
1 tablespoon sangria casserole
½ tbsp of turmeric chopped
½ tbsp of chopped ginger
½ teaspoon fennel sangria
½ tbsp pepper pepper
Sufficient coriander, roasted

Anyway, it feels solid kuwah her and his goat really soft. Bnyak visitors who come to my place

How to make:
Add the mutton to the container, then mix it with spices that have been mashed. Mix well and leave for up to 10 minutes to spice up.
Heat a skillet that has contained vegetable oil. Add the garlic and chopped onion, stir-fry until fragrant.
Enter the piece of goat meat, mix well.
Enter the piece of goat offal, greetings koja, and lemongrass. Stir back until evenly distributed.
Pour the coconut milk into the cooking after the smell of spice smells fragrant and cooked pieces of mutton began to change color to look whitish. Stir evenly and cook until the meat becomes tender and the sauce becomes thick and mixed with oil. Lift and serve

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