Lamb Rendang
Jeremy's lamb rendang is the perfect dish for these winter days.
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!
How To Make Lamb Rendang
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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
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!
How To Make Lamb Rendang
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!