Lamb Rendang

• 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

• 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.

• 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!