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