Lamb rendang (gluten free)

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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.

Lamb Rendang

Recipe is as follow:

Ingredients:

The paste:

  • 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

Other ingredients:

  • 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

Method:

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.

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