Lamb

Lamb shoulder Rendang

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SERVING

PREP TIME

5 minutes

COOK TIME

1 hour

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.

New Zealand Grass Fed Lamb Shoulder

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

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!

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