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

*Alternatively, you can use The Meat Club’s Rendang Cooking Sauce in place of making the sauce yourself.

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!