lemongrass Archives

Curry recipes

Home-made red curry paste

0 minutes

Asian recipes

Thai-style steamed mussels

5 minutes

Asian recipes

Reviving Asian duck broth

5 hours

Asian recipes

Asian-style tomato ragout

10 minutes

Vegan recipes

Detox iced lollies

Coconut recipes

Oriental-style prawn laksa

1 hour

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Fish recipes

Seafood laksa

25 minutes

Lamb rendang

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours

Ingredients

1 small knob ginger
3 lemongrass stalks
4 red chillies
3 cloves garlic
2 T tamarind pulp
3 T boiled water
3 t coriander seeds
3 t cumin seeds
1 stick cinnamon
2 pods cardamom
5 T dried coconut, shredded
2 T peanut oil
2 onions, sliced
1 kg lamb neck, diced
3 star anise
1¾ cups coconut milk
Sea salt to taste
3 – 4 Thai lime leaves

Method

Peel and slice the ginger, chop the lemongrass, seed and slice the chillis and peel the garlic.

Soak the tamarind in the boiled water for 15 minutes. Pour through a fine sieve, discard the pulp and reserve the liquid.

Dry-fry the coriander and cumin seeds, cinnamon and cardamom over a medium heat until fragrant. Cool and place in a spice grinder, then grind to a powder.

Place in a food processor along with the ginger, lemongrass, chillies, garlic and a little tamarind water and blend to a smooth paste.

Toast the coconut in a frying pan until golden brown. Cool, then grind as finely as possible in a spice grinder.

Heat the peanut oil in a large saucepan, add the onions and cook until soft. Add the spice paste and fry for 5 minutes.

Add the meat and fry for 5 minutes, or until browned.

Add all the remaining ingredients, except the lime leaves and salt.

Bring to the boil and then gently simmer uncovered for approximately 1½ hours until the lamb is tender.

Slice the Thai lime leaves and add to the saucepan with the salt in the final half hour.

Cook’s note: Serve with fluffy basmati rice or lightly toasted rotis.

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Home-made red curry paste

Thai-style steamed mussels

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Asian-style tomato ragout

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Oriental-style prawn laksa

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Seafood laksa

Lamb rendang

Lamb rendang

Ingredients

Method