Season the meat with pepper, salt and nutmeg (freshly grated) and roast until brown. Cut the tomatoes and add to the meat. Add the hot soup and the ketjap. Simmer on low heat. Everything together gets a deep dark color. Add the desired amount of sambal. Possibly add water if the sauce is too thick and the meat is not cooked enough. If necessary, add ketjap if the sauce is not dark enough. But taste it first! The fresh and sour taste of the tomatoes should be preserved!
If you replace the tomatoes with 2 diced onions, you get “Daging Brambang” – a little different dish.