Lamb Rendang

rendang.jpg

This is supposed to be made with beef, but I didn’t have anything other than lamb in the fridge. Well, there was some chicken, but it was beyond scabby so I opted to chuck it away and use the lamb instead.

This is a Indonesian classic and is really flavoursome and great if, like me you have a cold and need some spice to sweat it out of you. There are a lot of ingredients I admit, but you’ll want to make this again, so at least you’ll have them all to hand.

INGREDIENTS:
2 onions (chopped)
4 garlic cloves (chopped)
2 teaspoon minced ginger
1 teaspoon minced galangal (use another teaspoon of ginger if you don’t have it)
5 red chillies (de seeded and chopped)
1 lemongrass stalk (lower part only, thinly sliced)
1 teaspoon turmeric
4 tablespoons peanut oil (or vegetable)

1kg lamb cut into large chunks
1 teaspoon corriander powder
1 teaspoon cumin powder
2 lime leaves (chopped) or zest of 1 lime
2 400ml cans of coconut milk
300ml water
2 tablespoons dark soy sauce
1 teaspoon sugar
4 medium potatoes (peeled and diced into 3cm dices)
1/2 lemon (juice of)
salt & pepper

DIRECTIONS:
In a food processor, blend onions, garlic, ginger, galangal, chillies, lemon grass and turmeric into a smooth paste.

Place the meat in a separate bowl and sprinkle over the cumin, corriander and some salt & pepper – set aside.
In a large pan, heat the oil then fry the onion paste for 4-5 minutes until it changed colour. Add the lime leaves or zest, then the meat then the sugar. Fry for a further 1-2 minutes. Now add the coconut milk, the soy sauce and the water. Bring this liquid to the boil, then reduce the heat and simmer gently with the lid off for 1 1/2 hours. The liquid should have reduced considerably. Add the potatoes and cook for another 25 minutes until they are tender. Squeeze over the juice of 1/2 a lemon at the end and stir in.

SERVING:
Plain basmati rice.

  • Thanks for sharing the Lamb Rendang recipe. Will try it soon.

  • Thanks for the vegetable Samosa preparation. Based on my experience the secret to making excellent Samosas is in the way you create the the filling. If patato filling is well prepared, half the battle is won.

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