Thick and savory curry sauce combined with soft pieces of mutton in it. Plus the spicy and fragrant aroma of spices which increasingly shake the tongue of the connoisseurs. This meal has indeed become one of the typical culinary icons of the Veranda of Mecca. One of the famous ones is the typical goat curry in Bener Meriah Regency, Aceh. The surrounding community also called the goat curry with the name of the sie kameng sauce.
Concentrated, savory, spicy and thick curry sauce that has been mixed with various spices as if pervasive. Moreover, if you eat it in hot conditions with the addition of rice or rolled bread as a penemannya. Yes, that is complementary food that is commonly used by the Acehnese when they are enjoying sie kameng sauce. Compulsory handling during customary celebrations
But that's just the taste of the sauce, not to mention that the goat's meat has been eaten. Soft and tasty pieces of mutton as if making the mouth does not stop chewing.
Finely mash all the spices. While preparing also boned mutton which has been cut into pieces and the goat's innards have been cleaned. The first process, mix well the goat meat and fine spices. Let stand about 30 minutes then set aside. While sautéing the onion and garlic until fragrant. Add the goat's meat and offal, lemongrass, and greetings. Pour casually, cook over low heat until the meat is tender and thick oily sauce.
