A soupy dish from Central Java. Its soup is similar to gulai (another dish from West Sumatra) but without coconut milk. It source of savory taste is simply from the rack and innards of lamb.
Bring 5 glass of water to a boil. Add in rack of lamb and its innards (intestine, tripe, lung) along with 3 bay leaves, 3 kaffir lime leaves, 1 cinnamon stick, and 2 cloves. Cook until all is tender. Remove from water, and strain. Throw out water.
Heat oil in a pan, sauté spice paste along with ginger, greater galangal, lemongrass, rest of bay leaves, kaffir lime leaves, cinnamon and cloves, until fragrant.
Add in cooked rack of lamb and its innards. Stir until evenly mixed.
Bring rest of water to a boil, turn heat down, and cook until ribs are tender. Add in salt, pepper, and sweet soy sauce. Mix well.
Serve warm with lime juice and fried shallots.
This recipe has been tested of Dapur Rasamasa (Rasamasa KItchen)