Indonesian Recipes (Bali, Java) - Lamb Fillet with Green Pepper Sauce (Kambing Merica) Recipe

Ingredients

• 500 g/18 oz lamb fillet

• 1 cup coconut milk

• 1 shallot

• 3 cloves garlic

• pinch of sugar

• 2 tablespoons green pepper from a jar, or if available

• 3 sprigs fresh green pepper

• up to 1/4 teaspoon ground dried green pepper

• 1 sprig mint

• 1 small sprig lemon balm

• 1 tablespoon tamarind mousse salt

• oil for frying

Serves 4-6

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Method:

1. Cut the lamb fillet into thin slices, peel the shallots and cut into fine rings, peel the garlic and chop finely.

2. Remove the mint and basil leaves from the stalks and puree. Fry the chopped garlic in oil until golden brown. Add the shallot rings and fry until brown.

3. Next add the meat and fry gently while tossing regularly. Pour in the coconut milk and add all the remaining ingredients, stirring continuously (if using fresh green pepper, keep one twig for the garnish).

4. Season with salt, sugar and freshly ground green pepper.