A warm and hearty curry with melt in your mouth meat! Best served on a bed of rice.
- 2 tbsp oil
- 1kg lamb forequarter chops
- 2 stalks lemongrass
- 3 kaffir lime leaves, whole plus 2 more leaves finely shredded
- 400ml coconut cream
- 1 tsp sugar
- Steamed rice, to serve
- Thinly sliced cucumber, tomato and red onion, to serve
- 1 cup dessicated coconut
REMPAH FOR RENDANG
- 2 medium brown onions roughly chopped
- 2 large red chillies roughly chopped
- 4 garlic cloves roughly chopped
- 3cm ginger, peeled and roughly chopped
- 3cm galangal, peeled (optional) roughly chopped
- 1 tsp turmeric powder
- 3 tsp salt
- For the rendang, blend the rempah ingredients together to a smooth paste in a food processor. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the forequarter chops, lemongrass and whole lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer covered for about 1 hour.
- Meanwhile, for the kerisik fry the coconut in a separate frypan until golden brown.
- Add the kerisik, stir well and cook over medium heat for 15 minutes until the rendang is thick and oily. Scatter with the shredded lime leaves and serve with rice and slices of cucumber.
- Other cuts that are suitable include – neck chops, lamb shanks, diced lamb shoulder, diced lamb leg (cooking times will be dependent on cut)
Recipe and image courtesy of Australian Lamb.