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
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500g lamb neck fillets
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625ml thick coconut milk
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250ml hot water
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Spices 5-10 dried chillies (soaked in hot water for 15 mins)
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15 Thai shallots
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3 lemongrass stalks
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2cm fresh galangal
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2cm fresh ginger
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1cm fresh turmeric root
The Stock
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100g freshly grated coconut or ¾cup of dried coconut
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3tbsp concentrated tamarind
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2 kaffir Lime Leaves
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2tsp sugar
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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.
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Pour this over the diced lamb and mix well to marinate.
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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
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Next, fry the marinated lamb in oil over a moderate heat until it starts to colour and the spices become fragrant and aromatic.
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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.
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Finally, add in the blended stock mix and simmer for a further 15 minutes. Done!