Indonesian Lamb Stir-Fry

Having traveled to 28 countries, I can assure you that Bali one of the 6000 islands of Indonesia - is one of the beautiful islands in the world. Indonesia has a hodgepodge of flavors. The diversity of regional cuisines formed by local Indonesian cultures and foreign influences, and Kambing Mekuah is a traditional Balinese lamb dish, part of their rich, flavorful, and exotic cuisine.

Shopping/to do list

  • 8-12 oz. Lamb, cut into bite size pieces
  • 1/2 Cup leek, sliced
  • 1/2 Cup Soy bean sprouts
  • 1 Small onion, sliced thin
  • 1 Green hot pepper, chopped
  • 1 teaspoon Lemon grass, chopped
  • 1 Tablespoon garlic, minced
  • 1 teaspoon Cardamom seeds, fresh ground
  • 1/3 Cup coconut milk
  • 1/2 Tablespoon cayenne pepper
  • 1 T low-sodium soy sauce

Serve over rice or noodles of choice


  1. Cut all ingredients into described cuts.
  2. Add a little oil or cooking spray of your choice to the pan. Heat pan to 400F/high heat.
  3. Add lamb. Stir around for 2 minutes to brown on all sides.
  4. Add leek, bean sprouts, onion, hot pepper, lemon grass, garlic, and cardamom. Stir around for 2 minutes.
  5. Add coconut milk, cayenne pepper and low-sodium soy sauce to taste.
  6. Stir around for an additional minute. Serve over rice or noodles of choice.