Lamb shoulder Rendang
SERVING
3
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.
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
*Alternatively, you can use The Meat Club’s Rendang Cooking Sauce in place of making the sauce yourself.
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!
You may also like
Elderflower Cider Roast Chicken
This Elderflower Cider Roast Chicken with Stuffed Mushroom by Singapore foodie Simone Ruth, ...
View RecipeHomemade Butter Chicken
Homemade Butter chicken is a favourite across the world: a simple tomato-cream gravy ...
View RecipeSpicy Grilled Beef Eye Fillet with Salsa
Be sure to make an extra cup of the spice rub because we are ...
View Recipe