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Lamb shoulder Rendang

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SERVING: 3
PREP TIME:  5 minutes
COOK TIME: 1 hour

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Originally from Indonesia, Rendang is a much beloved dish that has spread to most of Southeast Asia, finding a home in the taste buds of everyone. It may have begun as a beef-based dish, but lamb rendang is just as popular. Lambassador Paul Foster and his mum, Joyce, try their hand at a dish that was once voted the tastiest on a CNN poll.

Ingredients

Spice paste

  • 12 dried chillies, soaked in warm water and deseeded
  • 5 fresh chillies
  • 2 chilli padis
  • 1 small red onion
  • 7 shallots
  • 1 glove garlic
  • 1/2 inch ginger
  • 3cm lengkuas (blue ginger), sliced
  • 3cm yellow ginger, sliced
  • 2 candlenuts, pounded finely
  • 3 tbsp coriander powder

Preparation

  1. Prepare rendang paste by blending spice paste ingredients together.
  2. Add oil to a heated wok. Add lemongrass for a few seconds, then add spice paste. Fry till fragrant.
  3. Add lamb shoulder and stir well for 5 mins.
  4. Add water, lime leaves, brown sugar and salt. Reduce flame and simmer for 1-2 hours.
  5. Garnish with coriander leaves and serve. Enjoy!