Bistik Daging Kambing: Lamb ‘Steak’, or Soy Sauce Lamb
Bistik is an Indonesian adaptation of ‘beef steak’, and is made by braising meat in a soy sauce gravy that’s later reduced to form a thick sauce. It can be made with any meat, and in this case, we’ve used lamb.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 350g boneless lamb pieces
- 750 ml water
- 7 cloves
- 1” cinnamon stick
- 7 cardamom pods
- 1 bay leaf
- 2 tbsp dark or sweet soy sauce
- 3 medium-sized red onions, peeled and sliced
- 4 cloves garlic, peeled and chopped
- 5 shallots, peeled and sliced
- 1” ginger, peeled and sliced
- 3 small potatoes, sliced
- ½ tsp black pepper powder.
- 2 tsp ghee
- 3 tbsp vegetable oil
- Salt to taste
Instructions
- 1
Fill a large boiling pot with the 750ml water. Add the cloves, cinnamon stick, cardamom pods, and bay leaf. Bring to a boil.
- 2
Add the lamb and some salt. Lower the heat to a simmer.
- 3
Meanwhile, in a wok or a large pan, heat the vegetable oil over low heat. Add the ghee.
- 4
Add the sliced onions. Sauté on low heat until brown and caramelized, about 20 minutes.
- 5
Add the shallots until they soften. Then, add the ginger and garlic. Sauté until fragrant, about 3 minutes.
- 6
Add the dark or sweet soy sauce, and black pepper powder.
- 7
Pour all the contents of the boiling pot of meat into the wok or frying pan, and continue simmering for about 1 hour, or until the meat is tender.
- 8
Then, add the potatoes until they soften.
- 9
Increase the heat to reduce the gravy to a thick sauce.
- 10
Turn off the heat and serve.