Lamb shoulder Rendang

INGREDIENTS

• 500gm  The Meat Club free-range lamb shoulder
• 6 tbsp cooking oil
• 12 lime leaves
• 2 lemongrass white part only crushed
• Brown sugar/salt to taste
• 3ml water
• 1 cup concentrated coconut milk

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!