GOAT gravy

ingredients:
1 kg mutton boned, cut into pieces
5 tablespoons oil for sauteing
4 grains of red onion, thinly sliced
2 cloves garlic, thinly sliced
500 g goat innards clean, cut into pieces
2 stalks lemongrass, crushed
15 leaves temurui / greetings Koja *)
1 1/2 L of coconut milk 1 1/2 coconut

puree:
15 pieces (200 g) dried red chili ataui 20 fresh red chilies
1 tsp salt
7 grains of red onion
3 cloves of garlic
1/2 tbsp turmeric chopped
1/2 tablespoon minced ginger
2 tablespoons toasted coriander
5 grains hazelnut roaster
1 tsp toasted cumin
1 piece toasted deaf
1/2 tsp fennel roasted
2 cm cinnamon
1/2 tablespoon pepper grains
2 whole cardamom roasted
3 cloves roasted grain
1 tablespoon toasted kaskas **)

How to make:
- Stir the mutton and spices. Let stand 10 minutes, set aside.
- Heat the oil and saute the red onion and garlic until fragrant.
- Enter berhumbu mutton, goat innards, lemongrass, and greeting Koja. Stir until the spices are fragrant and whitish flesh.
- Pour the coconut milk, and cook until meat is tender and a thick gravy berminyak.Angkat and serve.