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Cauliflower and broccoli with Thai green curry butter

45 minutes

Asian recipes

Saturday-night Thai red beef curry

25 minutes

Thai recipes

Lamb rendang

1 hour 30 minutes

Lamb rendang

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 30 minutes

Ingredients

1 small knob ginger, peeled and sliced
3 lemongrass stalks, chopped
4 red chillies, seeded and sliced
3 garlic cloves, peeled
2 T tamarind pulp
3 T water
3 t coriander
3 t cumin
1 cinnamon stick
2 cardamon pods
5 T dried coconut
2 T peanut oil
2 onions, sliced
1 kg diced lamb neck
3 star anise
1 3⁄4 coconut milk
3 - 4 Thai lime leaves, sliced
Sea salt and freshly ground pepper, to taste

Method

Peel and slice ginger, lemongrass stalks, seed and slice red chillies and peel garlic.

Soak tamarind pulp in 3 T boiled water for 15 minutes. Pour through a fine sieve, discard the pulp and reserve the liquid.

Dry-fry coriander and cumin seeds, cinnamon stick and cardamom pods over a medium heat until fragrant. Cool and place in a spice grinder, then grind to a powder. Place in a food processor with the ginger, lemongrass, chillies, garlic and a little tamarind water and blend to a smooth paste.

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

Heat peanut oil in a large saucepan, add sliced onions and cook until soft. Add the spice paste and fry for 5 minutes. Add diced lamb neck and fry for 5 minutes, or until browned.

Add star anise and cups coconut milk. Bring to the boil, then gently simmer uncovered for 1 1⁄2 hours, or until the lamb is tender. In the last half hour of cooking time, add sliced Thai lime leaves and season with salt to taste.

Cook's note: Voted the most delicious dish in the world in a poll conducted by CNN, there’s no faulting this comforting, complex curry. This lamb version by original spice girl Vanie Padayachee is one of our all-time faves.

Discover more curry recipes here.

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Lamb rendang

Lamb rendang

Ingredients

Method