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1kg lamb, chopped into small pieces
2˝ liters water
5cm ginger, bruised
1 nutmeg, bruised
salt
1 tablespoon margarine
3 scallions, chopped into 2cm pieces
250g carrots, cut into big pieces
˝ teaspoon pepper
1-2 tomatoes, quartered
150g cabbage, cut into 3 cm pieces
2 sprigs Chinese parsley, chopped
4-5 limes, extract juice
2 tablespoons fried shallots
melinjo nut crackers
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Method:
Boil meat with ginger, nutmeg and salt
until the meat is tender. Reserve 1˝ liters stock. Heat
margarine and sauté scallions until soft, then add carrots. Pour
in the stock and bring to the boil. Add pepper, tomato, cabbage
and Chinese parsley. Simmer until cooked and season to taste.
Sprinkle with lime juice and garnish with fried shallots and melinjo
nut crackers.
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