Indonesian fried rice (nasi goreng kambing) is a simple but kicking dish, commonly found in late night hawkers. It is identical with the strong essence of lamb meat combined with Indonesian spices and an accent of Indian spices. We can see a mixture of different cultures from the spices, meats, and way of cooking.
On the other hand, sous vide is a relatively new method of cooking meat under low temperature for certain amount of time. The idea is to cook the meat without tensing the meat fibers and locking the meat juice inside as much as possible.
I combined both tradition and new technique in today’s dish, making a very nice understanding of lamb flavor. You get the rice nicely flavored with the lamb meat and fat, while having the intense one from the sous vide lamb chop. You can detect the Indonesian taste from the rice perfectly combined with the juicy pink meat seared outside.
Ingredients: Lamb chops, butter, bay leaf, garlic, turmeric, chili pepper, shallots, cinnamon stick, rice, kecap manis (sweet soy sauce), salt.