Lapis Daging


Lapis Daging is a delicious Indonesian stew with lots of spices, lime and ketjap. With an easy and amazing homemade spice paste.

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Lapis Daging
Veronique van Ohmydish

Made by Véronique

Published at 2019-02-12, this recipe is for 4 people and takes 2 hours 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 15-02-2021

2 hours 30 minutes 4 people Main course
Lapis Daging


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  • 600 gram beef stewing meat
  • 3 shallots
  • 3 garlic cloves
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 5 cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • dash of vinegar
  • 1 lime
  • 4 lime leaves
  • 4 tablespoons ketjap
  • 1 tablespoon tamarind (assem)
  • 1/2 liter beef stock
  • all-purpose flour
  • sunflower or other neutral oil
  • optional: rice and carrot salad for serving
Lapis Daging ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • mortar or small blender
  • Dutch oven or other heavy bottomed pan (or use a slow cooker)

Lapis Daging

2 hours 30 minutes 4 people Main course

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Preparation -- 15 minutes

Grind the cloves, you can use a mortar or bottom of a pan to do so. Peel and coarsely chop the shallots and garlic cloves. Create a puree of the shallots and garlic, you can use a mortar or small blender.

Create a spice paste by adding ground cloves, coriander, turmeric, nutmeg and black pepper to the puree. Remove any excess fat or muscles from the beef if needed and divide into small pieces.

Make sure the beef is completely covered with a thin layer of flour.  

Lapis daging
Lapis daging

Finishing the lapis daging -- 2 hours + minutes

Heat a dash of oil in a dutch oven and bake the pieces of beef until they're golden brown on all sides. Don't overcrowd the pan, so maybe it's needed to cook them in batches.

Add the spice paste and cook a bit more. Pour in juice of a lime and a dash of vinegar. You can also add the squeezed lime and remove it later, to add some more flavour.

Pour in the beef stock along with tamarind, lime leaves and ketjap and let it simmer on low heat for about 1,5 to 2 hours. Check from time to time if you need to add some extra water to prevent the meat from burning.

If the beef stock has evaporated completely, but the meat is still not tender you can add some extra water. Remove the lime and lime leaves and season the stew with some more spices if needed.

Serve with rice and for example a simple carrot salad. Enjoy!

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