Chakapuli with Bruneian Rice Milk

In a large pot, combine the lamb chunks, chopped tarragon, cilantro, green onions, and minced garlic. Season generously with salt and black pepper, then give it all a big, loving mix with your hands to let those herbs hug the meat.

Pour in the white wine and water, then scatter the halved sour plums over the top. Bring to a gentle boil over medium-high heat, then reduce to a low simmer, cover, and let it cook slowly for about 1 hour and 15 minutes, until the lamb is tender and the flavors have married beautifully.

While the stew simmers, rinse the jasmine rice under cold water. In a separate pot, combine the rice with 1 liter of water and the pandan leaf if using. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally, until the rice is very soft and the liquid turns creamy. Remove the pandan leaf, then blend the mixture until smooth using an immersion blender or regular blender. Strain through a fine mesh sieve into a pitcher, pressing to extract all the creamy liquid—discard any solids.

Once the Chakapuli is done, taste and adjust seasoning if needed. Ladle the stew into bowls, making sure each serving gets plenty of those tangy plums and herbs. Serve hot alongside the warm Bruneian rice milk in small cups or poured gently over the stew for a delightful contrast.