Posted on Wed 9th December 2020

Lamb Rendang

An aromatic delicacy,lamb rendang is a slow-cooked dish of tender beef simmered in a rich blend of spices and coconut milk.

Cuisine

Indonesian

Time

3 hr

Servings

2 people

Ingredients

500g lamb neck fillets
625ml thick coconut milk
250ml hot water
Spices 5-10 dried chillies (soaked in hot water for 15 mins)
15 Thai shallots
3 lemongrass stalks
2cm fresh galangal
2cm fresh ginger
1cm fresh turmeric root

The Stock

100g freshly grated coconut or ¾cup of dried coconut
3tbsp concentrated tamarind
2 kaffir Lime Leaves
2tsp sugar
1-2tsp salt

Method

Preparation

• Drain chillies then deseed and pound with all the other spices in a pestle and mortar using a little coconut milk to help make a smooth paste.

• Pour this over the diced lamb and mix well to marinate.

• Meanwhile, fry the grated coconut in oil on a low heat for 5-10 minutes then once golden brown, grind in a blender adding all of the other stock ingredients.

Cooking

• Next, fry the marinated lamb in oil over a moderate heat until it starts to colour and the spices become fragrant and aromatic.

• Pour over the coconut milk and water, stir well and leave to simmer for 1-1.5 hours until the oils from the coconut become visible and the sauce has almost completely evaporated; stir occasionally.

• Finally, add in the blended stock mix and simmer for a further 15 minutes. Done!