Nasi Goreng Kambing

Nasi Goreng Kambing (Malaysian Lamb Fried Rice)

A fragrant Malaysian fried rice enriched with tender spiced lamb, fiery chilies, and a sweet-savory kecap manis glaze. Traditionally cooked with a good amount of sambal and a squeeze of lime, it is the perfect late-night supper or quick weeknight meal.

Prep

20 min

Cook

25 min

Total

45 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) lamb shoulder, sliced thinly, trimmed of excess fat
• •100 g (3½ oz) shallots, sliced
• •6 cloves garlic, sliced
• •3 tablespoons vegetable oil
• •2 tablespoons sambal belacan, or to taste; substitute sambal oelek if belacan unavailable
• •3 tablespoons kecap manis, sweet Indonesian soy sauce
• •1 tablespoon light soy sauce
• •1 teaspoon ground coriander
• •1 teaspoon ground cumin
• •2 red chilies red chilies, sliced; adjust to taste
• •2 green chilies green chilies, sliced; adjust to taste
• •2 medium red bell peppers, diced - note: traditional recipes use only fresh chilies; bell pepper is a milder home-kitchen adaptation
• •750 g (1 lb 10 oz) cooked jasmine rice, cold, day-old rice works best
• •2 large eggs, lightly beaten, for the omelet
• •4 stalks scallions, sliced, whites and greens separated
• •1 lime lime, cut into wedges, to serve
• •1 cucumber cucumber, sliced, to serve
• •4 tablespoons crispy fried shallots, for garnish
• •salt and white pepper, to taste

Steps

1. 1 In a small bowl, marinate the sliced lamb with the ground coriander, ground cumin, 1 tablespoon of vegetable oil, and a pinch of salt. Set aside for 15 minutes.
2. 2 Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the lamb in a single layer and sear, stirring occasionally, until browned and just cooked through, about 4-5 minutes. Lamb is safe to eat once it reaches an internal temperature of 70°C (160°F) on an instant-read thermometer and the juices run clear. Transfer to a plate and set aside.
3. 3 In the same wok, add the remaining 1 tablespoon of oil. Add the shallots and garlic and stir-fry until fragrant and lightly golden, about 1 minute.
4. 4 Add the sambal belacan, sliced red chilies, green chilies, and red bell peppers. Stir-fry for 1-2 minutes until the peppers are slightly softened.
5. 5 Add the cold cooked rice, breaking up any clumps. Stir-fry everything together, tossing vigorously for 2-3 minutes until the rice is evenly coated and heated through.
6. 6 Push the rice to one side of the wok. Pour the beaten eggs onto the empty side and scramble briefly, then fold into the rice.
7. 7 Return the cooked lamb to the wok along with the scallion whites. Add the kecap manis and light soy sauce, and toss everything together for another 1-2 minutes until the rice is evenly glazed. Season with salt and white pepper to taste.
8. 8 Serve hot, garnished with scallion greens, crispy fried shallots, cucumber slices, and lime wedges on the side.