Put the bumbu with the coconut cream in a pan or wok over high heat and mix well. Then add the stew with the tamarind paste, salam leaves, lemongrass and lime leaves. Let this simmer for at least 3 hours on low heat or in the oven at 120°C with the lid on the pan. Stir occasionally.

After 3 hours, increase the heat and remove the lid to allow the moisture to evaporate. When the fat floats to the top, cooking begins. Keep stirring until the meat turns dark brown and the sauce sticks to the meat.