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

Preparation:

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.
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