Quick Tongseng Kambing

Step 1

Cut the lamb into 1-inch cubes by first slicing it lengthwise into thin strips, then cutting each strip crosswise into 1-inch chunks, removing any thick fat or gristle as you go.

Step 2

Slice the onion in half from root to tip, place flat-side down on the cutting board, and slice lengthwise into thin half-moons about 1/8 inch apart.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 4

Mince the ginger using the same size as the garlic, or grate it on a microplane until you have a paste.

Step 5

Heat 2 tablespoons of oil in a large heavy skillet or Dutch oven over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the lamb cubes in a single layer and let them sit without stirring for 2 minutes until the bottom is golden brown, then stir and cook another 2 minutes until browned on all sides.

Step 7

Push the lamb to the side of the pan and add the onion, garlic, ginger, and turmeric to the empty space; stir constantly for 30 seconds until very fragrant.

Step 8

Pour the coconut milk over the lamb and stir everything together until the meat and aromatics are evenly distributed in the liquid.

Step 9

Reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes, stirring once halfway through, until the lamb is tender when pierced with a fork.

Step 10

Taste the stew and season with salt and pepper until it tastes savory and balanced to you.