Malaysian Lamb Rendang RecipeOrigin: Malaysia Period: Traditional |
Ingredients:
1.5kg mutton or lamb (preferably from the leg), cut into bite-sized pieces
Malaysian Lamb Rendang Preparation:Method:Cut the lamb into bite-sized chunks then combine in a bowl with the garlic, ginger, cumin, coriander, galangal, turmeric and five-spice powder. Cover and set aside to marinate in the refrigerator over night. Heat the oil in a wok or pan and use to fry the shallots and dried chillies for about 2 minutes. Add the lamb chunks (reserve any marinade) and fry until evenly browned all over then stir-in the tamarind paste and shrimp paste. Stir continually until the meat is covered then remove from the pan with a slotted spoon and set aside. Add any remaining marinade to the oil left in the wok and stir-fry for 2 minutes then add half the coconut cream and fry until the oil separates. Add the soy sauce, palm sugar and salt and stir to combine before returning the meat to the pan. Now stir-in the toasted coconut and the lemongrass and stir-fry for 10 minutes. Add 500ml water, bring to a simmer then cover and cook for about 45 minutes, or until the meat is tender and the sauce has reduced to 1/3 its volume. Stir-in the remaining coconut cream and simmer for 5 minutes to heat through. Serve hot, with boiled rice or a roti (Roti Jala is particularly good). |
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