Lamb Innards in Spiced Soy Sauce Recipe (Rabeg)

Ingredients :
300 g 300 g 300 g 5 tablespoons 3 cloves 5 5 2 teaspoons 2 1 piece 250 cc 5 tablespoons 1-2 tablespoons 1/2 teaspoon	Young lamb intestines, braided and boiled Tripe of young lamb, cover with boiling water, peel off black layer Lung, spleen and heart of lamb Oil Garlic, finely sliced Shallots, sliced Red chilies, finely sliced Sliced ginger Salam leaves or bay leaves as substitute Galangal, bruised Water Sweet soy sauce Tamarind juice Pepper Salt and sugar to taste
Method : Chop innards into 3 cm pieces. Gently fry the pieces until rather crisp. Remove, drain and set aside. Heat oil and sauté garlic and shallots until golden brown. Add red chilies, ginger, salam leaves and galangal. Continue to stir until spices become rather dry. Add innards, water, sweet soy sauce, tamarind juice, pepper, salt and sugar. Cook until the sauce is reduced. Remove from heat and serve.