I use lamb for this curry, as I love the tenderness of lamb. I use the words ‘a few’ in this recipe, as this is a ‘modern’ rendang, you can ‘play’ with the ingredients to suit you taste.
Recipe is as follow:
- 2 onion, chopped
- a few clove of garlic, chopped
- a ‘bit’ of ground cumin, ground fennel, ground coriander, ground turmeric
- 1 inch of galangal, sliced & finely chopped
- 1 stalk of lemongrass, finely chopped
- 1 tbsp of sugar
- 6 kaffir lime leaves
- 2 tbsp oil
- 1.5kg diced lamb
- 1 inch of ginger
- 1 cinnamon stick
- a few cloves
- a few cardamom
- a few pepper corns
- 1 cup coconut milk
- 50g of desiccated coconut (you may like more if the curry is too saucy)
- salt (to taste)
- a little oil
Preheat the oven to 180c.
Blend all ingredient for the paste into a rough paste in a blender.
Heat up a hot pan with a little oil. I use a dutch oven for this rendang so the dutch oven is what I use at this step. Fried the paste for 2 minutes until aromatic; throw in the piece of ginger, and followed by the lamb. Pan fry the lamb until slightly brown; throw in the cloves, cinnamon stick, cardamon; add coconut milk. bring to a slight boil; transfer the dutch oven to the per-heated oven. Cook for 30 minutes; Add the desiccated coconut in the curry, continue to cook at 160c for 30 minutes; turn off the oven, leave the dutch oven in the warm oven to continue to cook for 30mins – 1 hour. Season with a little salt if required. Serve with rice or
I leave the chunk of ginger, cinnamon etc in the curry because I like the rustic look. You may take these out if you wish.
It tastes much better the next day.