Kolokasi Kapamas (Taro Stew)

12 November 2025
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Serves
4
prepTime
Prep time
3–4 hours marinating
totalTime
Total time
100 minutes
Ingredients
  • 1 kg lamb (neck, shoulder, or shank), cut into small pieces
     
  • 2 ½ cups (625 ml) sweet red wine
     
  • 2 medium taro roots (kolokasi), about 1 kg
     
  • ½ cup (115 ml) olive oil
     
  • ⅓ cup (85 ml) citron juice
     
  • ¼ cup (60 ml) lemon juice
     
  • 1 ½ teaspoons (12 g) salt
     
  • ½ teaspoon (1 g) black pepper
     
  • 2 cups (500 ml) water
Method
  1. Place the meat in a bowl, pour in the wine, cover with plastic wrap, and refrigerate for 3–4 hours, or ideally overnight to marinate.
     
  2. Using a soft brush, remove any soil from the taro roots. Peel them carefully and wipe them with a clean towel (do not wash them, as they become slimy!).
     
  3. Cut the taro into round slices, about 1 cm thick.
     
  4. In a large pan, heat the olive oil and add the well-drained meat. Brown it well on all sides.
     
  5. Place the taro slices in the wine to marinate for about 20 minutes. Remove the meat from the pot with a slotted spoon and set aside. Drain the taro well and sauté it in the same hot oil until lightly golden — do it in two batches if necessary. Remove the taro and set aside.
     
  6. Return the meat to the pot. Add 1 cup of water and half of the wine used for marinating the meat and taro. Cover and simmer for 40 minutes.
     
  7. When most of the liquid has evaporated, add the taro, the remaining wine, citron juice, lemon juice, salt, and pepper. Pour in the remaining water, cover, and bring to a boil.
     
  8. Lower the heat to medium and simmer for about 1 hour, until the dish thickens and the flavors meld beautifully. Add a little more water if needed.
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