Indonesian Lamb Fried Rice With Fragrant Spices Recipe


lamb fried rice

Indonesian Lamb Fried Rice With Fragrant Spices

There is something special about Indonesian Lamb Fried Rice, it has flavor of which is very distinctive and complex compared to any other fried rice. You would be amazed or perhaps confused by the variety of spices they use, ranging from the dry mixtures to wet pastes just to make a single portion. All are fundamental Arab cross Indian spices each of which consists of more than five ingredients.
Course Main Course
Cuisine Indonesian
Servings 4 serve


  • 1 Wok
  • 1 Food Processor


  • 4 tbs ghee
  • 8 bulbs shallot peeled
  • 6 cloves garlic peeled
  • 1/2 tbs cummin
  • 1/2 tbs coriander
  • 1/2 tbs nutmeg powder
  • 1/2 tbs Indian cardamom
  • 1/2 tbs white pepper
  • 4 cloves
  • 2 cm ginger peeled
  • 2 tsp curry powder
  • 2 stalk cinnamon
  • 750 g pre-cooked rice leftover of the night before
  • 5 tbs sweet soysauce
  • salt
  • 5 tbs full great quality fried shallot sices

For The Lamb

  • 3 tbs ghee
  • 700 g lamb loin diced
  • 5 bulbs shallot peeled
  • 8 cloves garlic peeled
  • 1 tbs curry powder
  • 1/2 tbs fennel seed
  • 1/2 tbs coriander
  • 1/2 tbs nutmeg
  • 1/2 tbs white pepper
  • 2 cm ginger peeled
  • 3 tsp salt


  • pickled shallot
  • gnetum gnemon crackers (emping)


  • Grind all the spice, ginger, salt, shallots, and garlic in a food processor until smooth paste is formed. Mix lamb with the seasoning and let sit for at least 2 hours.
  • In a large wok, melt ghee. Add the lamb along with the spice, saute until fragrant over medium heat. Add curry powder and a little water. Cook while stirring until lamb absorbs all the spice and seasonings. Set aside.

To Make The Fried Rice

  • Grind all ingredients except cinnamon, fried shallot, rice and ghee.
  • In a same wok used to cook the lamb, add 2 tbs ghee. Stir in seasoning paste, add cinnamon. Continue cooking while stirring until fragrant.
  • Add rice, cook until all the rice is well coated in seasonings, Add remaining ghee and the cooked lamb along with the oil and excess seasonings. Mix well, and add salt to taste and sweet soysauce.
  • Serve hot with crackers and pickled shallots on the side.


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