Nasi goreng kambing

Nasi goreng kambing
Selamat makan!
Bon appétit!
Fried rice with lamb
Recipe serves 2
Time: approx. 75 minutes
Ingredients
Recipe © Diane B. Maweikere
Method
Nasi goreng kambing is a very famous, curryflavoured street food.
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Level of difficulty: easy
140 g lamb, diced
1 tsp ground coriander seeds
2 tbsp AVOPRI sweet soy sauce - kecap manis
1 garlic clove, finely chopped
1 pinch salt
Peanut oil for frying
Heat oil and fry egg scrambled style. Add garlic and
fry. Add rice and
fry all ingredients together for a further 2 minutes.
Add oyster sauce, fish sauce, kecap manis and sambal
and continue to fry, stirring, for a further minute. Mix
in soaked and drained vegetables together with the
lamb, fry until lamb is cooked.
• 1 egg, beaten
• 2 garlic cloves, crushed
• 240 g left-over AVOPRI jasmine rice
cooked weight)
(un-
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2 tbsp AVOPRI oyster sauce
1 tsp fish sauce
1 tbsp AVOPRI sweet soy sauce - kecap manis
1 - 2 tsp AVOPRI sambal oelek* for spiciness
to taste
• 1 100 g pack AVOPRI sajuran kering dried vegetables, soaked in water for 15 minutes
Origin: Indonesia
Products
Tip
Nasi goreng is traditionally served with AVOPRI krupuk
udang.
* since the sambal oelek itself is very salty, no further salt
should be added.
Don't use extra sambal oelek to make a dish very hot. Instead, add fresh chilis to taste.
Find more recipes at www.avopri.com