Sliced lamb sautéed in a creamy coconut milk, candlenut and kaffir lime sauce served with coconut rice.
Nutritional facts
Protein
47g
Carbs
52g
Calories
860kcal
Fat
50g
Ingredients
Spice Blend, Spice Blend, Red Onion, Coconut Oil, Beef Base, Vegetable Base, Kaffir Lime, Gum, Xanthan, Jasmine Rice, Coconut Milk, Green Onion, Red Bell Pepper, Lemongrass, Lamb
Contains coconut, candlenuts, soybeans.
Reviews
4.0
Based on 87 reviews
Joe · 04/06/25
the meat had a lot of fat which I had to go through the meal and take out the pieces of fat , I wasn't thrilled with this plate at all , also to much rice compared to the size of the meat
George · 04/03/25
Andre · 02/13/25
Flavor is like good yellow curry. But the lamb meat was so hard and dry so that makes me not want to order this dish again. It's too bad because I liked the flavor, just really bad meat.
Jane · 02/12/25
Susan · 02/11/25
Taste was great, but the lamb was full of fat pieces.
Sylvia · 02/11/25
Small portion! Gryslie lamb, so chewy & gross.
Nan · 02/09/25
More lamb
Victor · 02/07/25
Silvia · 02/06/25
very tasty sauce and good flavors. lamb was chewy and couple chunks were grisly
Carolyn · 02/03/25
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Rhoda · 04/14/24
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Charles · 04/08/24
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Amber · 04/03/24
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Marry · 03/26/24
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Marlon · 03/25/24
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DevAna · 03/25/24
I enjoyed it! The sauce was delicious.
Jennifer · 03/20/24
Nice sauce for the rice
Marti · 01/25/24
Great flavors ruined by poor quality lamb. Lamb was full of hard fatty pieces and tough even when cooked in the oven.
Chef Abe Moiz came to the U.S. about eight years ago from Nusa Tenggara Barat, Indonesia, and since then has become a pioneer in bringing some of the best flavors of his home to eaters abroad. After finding a partner, Moiz launched a stall in the Hollywood, Florida, farmers market under the name Krakatoa Indonesian Cuisine, which became a near-instant hit. He gained even more attention after a local radio host tasted his food. After a successful run in the farmers market, Moiz opened a brick-and-mortar restaurant, and the rest is history. Since opening his restaurant, Moiz has gained many more fans including local chef Michelle Bernstein and Guy Fieri, and debuted in the South Beach Wine and Food Festival. Krakatoa Indonesian Cuisine now also offers a retail line of sauce and seasoning blends for cooking at home.
